Iceland’s presence in Euro 2016 is a dream come true. Much as I’d like to see their unlikely success continue, it seemed expedient to fit an Icelandic meal into the schedule early on.
After some research, I settled on roast cod fillets with egg and butter sauce. It was delicious, and couldn’t be simpler to make.
I found the recipe on the Saveur website, and followed it exactly, aside from the sixteen tablespoons of butter. My maths may be wrong, but I estimate that to be about 250g – or half a pound – of butter, which seemed excessive.
I used 60g (about four tablespoons), which was enough. (I suspect it may be a typo, and should have read 6 tablespoons…)
Cod with egg and butter sauce
- 4 cod fillets
- olive oil
- salt and pepper
- 60g butter
- 2 hard boiled eggs, roughly chopped
- 1 Tb parsley, chopped
- lemon wedges, to serve
- Preheat the oven to 350°F (175°C). Line a baking sheet with tin foil.
- Rub the fish with olive oil and season with salt and pepper. Bake for 15 minutes.
- Melt the butter in a small pan. Add the egg and stir for a couple of minutes, until heated through. Season to taste.
- Pour the sauce over the fish and garnish with parsley. Serve with lemon wedges.