Sorry about the hiatus! Hopefully there will be a more consistent updating schedule now that the wedding and honeymoon are over.
Last week, Sean made one of my favourite Icelandic recipes for dinner: bakaður þorskur með blaðlauksósu. (Translates to “baked cod with leek sauce.”) It seems only fitting to share it with the rest of the internet, so that you too may gobble it up when you please.
Sean obtained this recipe a good number of years ago from what he tells me is “a now defunct website for an Icelandic restaurant in the U.S.” Hopefully within the next few months, we’ll add more Icelandic recipes to our culinary repertoires, as we bought a lovely cookbook titled Cool Cuisine while on our honeymoon in Iceland. (I’m secretly excited to make a kleina!) And, to top it off, there’s a vendor at our local Farmers’ Market who apparently sells Icelandic lamb.
Bakaður þorskur með blaðlauksósu
Baked cod with leek sauce
6 pieces of 4-6 oz cod loins
Juice of 1/2 a lemon
Salt and pepper to taste
2 medium sized leeks
3 tbsp butter
1/2 cup dry white wine
1/2 cup cream
chopped chives (optional garnish)
(Note: Sean recommends preparing your leeks first, then preparing the fish, then cooking your leeks, and just before you add the wine to the leeks, start cooking your cod. He generally lets the leeks simmer however long it takes to cook the fish.)
Place the cod loins on a buttered sheet pan. Sprinkle with lemon juice and season to taste with salt and pepper. Bake in a 400° oven for 8-10 minutes.
Cut, wash, and slice leeks very thin. Melt the butter in a heavy, deep skillet. Add the leeks and cook at a moderate heat until soft but not brown. Pour in the white wine and simmer for 6-8 minutes. Pour in the juice from the fish, then the cream, and bring it to a boil. Season the leeks to taste with salt and pepper, and serve with the fish. Finish it off with a sprinkling of chopped chives if desired.
We also steamed some Romanesco broccoli that we picked up at the Farmers’ Market) as an accompanying side. It was kind of a cop-out thing to do with such an awesome vegetable. Next time we’ll do something more exciting that’ll make you proud, Mr. Romanesco Brocc! We promise!