Þorskur með Eggja og Smjörsósu; Cod with Egg And Butter Sauce Recipe

Ingredients

  • 4 (8-oz.) skinless cod fillets, pinbones removed
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tbsp. olive oil
  • 16 tbsp. unsalted butter
  • 2 eggs, hard-boiled, peeled, and roughly chopped
  • 1 tbsp. minced parsley
  • Lemon wedges, for serving

Instructions

  1. Heat oven to 350°.
  2. Place cod on a baking sheet and season with salt and pepper; drizzle with oil.
  3. Bake until cod is cooked through, about 15 minutes.
  4. Melt butter in a 2-qt. saucepan over medium; stir in eggs and cook until eggs are heated through, 1–2 minutes.
  5. Divide cod between plates; spoon sauce over the top.
  6. Garnish with parsley; serve with lemon wedges.
  7. Enjoy!

This delicious recipe and photos were created by Saveur.com, we simply shared it. Please check them out for more great ideas!

Humarsúpa Recipe; Creamy Langoustine Soup

Ingredients

  • 2 lb. shell-on whole langoustines
  • 8 tbsp. unsalted butter
  • 2 tbsp. olive oil
  • 2 carrots, minced
  • 2 stalks celery, minced
  • 1 large yellow onion, minced
  • 2 tbsp. tomato paste
  • 2 tsp. paprika
  • Kosher salt and freshly ground black pepper, to taste
  • 12 cups fish stock
  • 2 cloves garlic, minced
  • 1 tbsp. mild curry powder
  • 12 cups heavy cream
  • 1 cup dry white wine
  • 2 tbsp. minced chives

Instructions

  1. Remove heads and shells from langoustines and lightly crush; chill tail meat until ready to use. Heat 1 tbsp. butter and the oil in an 8-qt. saucepan over medium-high. Cook shells, carrots, celery, and half the onion until vegetables are soft, 6–8 minutes. Stir in tomato paste, paprika, salt, and pepper; cook 2 minutes. Add stock; simmer until reduced by half, about 2 hours. Strain stock.
  2. Wipe pan clean and add 4 tbsp. butter; melt over medium. Cook remaining onion and the garlic until soft, 3–4 minutes. Stir in curry powder; cook 1 minute. Add 1 cup cream and the wine; cook until reduced by half, about 20 minutes. Add reserved stock; boil. Reduce heat to medium-high; cook until slightly thickened, about 30 minutes. Keep soup warm.
  3. Whip remaining cream in a bowl into semi-stiff peaks. Melt remaining butter in a 12″ skillet over medium-high. Season langoustine tails with salt and pepper; cook, flipping once, until cooked through, 3–5 minutes. Divide soup between bowls and top with langoustines; garnish with whipped cream and chives.

This delicious recipe and photos were created by Saveur.com, we simply shared it. Please check them out for more great ideas!