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Ingredients

Einstök beer battered cod fillets

  • 12 oz cod fillets
  • 1 ½ cup Einstök beer
  • 1 cup Flour
  • 4 cups Deep frying oil
  • Sea salt

Roasted potatoes with
rosemary and sea salt

  • 6 Small potatoes
  • 3 ½ tbsp Oil
  • ⅔ cup Rosemary
  • Sea salt

Garlic aioli

  • ¾ cup Light mayonnaise
  • 1 clove Garlic
  • 1 tbsp Lemon juice
  • Salt (to taste)

Einstök Beer battered cod fillets

with roasted potatoes in rosemary, sea salt & garlic aioli

Prep time: 20 minutes - Cook time 55 minutes - Serves: two

Ingredients for Einstök beer battered cod fillets

  • 12 oz cod fillets
  • 1 ½ cup Einstök beer
  • 1 cup Flour
  • 4 cups Deep frying oil
  • Sea salt

Instructions

  1. Mix Einstök beer and flour in a bowl.
  2. Cut cod fillets into 4 pieces and add to beer batter.
  3. Heat deep frying oil to medium high. Submerge fish in oil.
  4. Cook for 4 minutes or until golden.
  5. Remove fish from oil and let it rest for 4 minutes. Season with sea salt.

Ingredients for Roasted potatoes with rosemary and sea salt

  • 6 Small potatoes
  • 3 ½ tbsp Oil
  • ⅔ cup Rosemary
  • Sea salt

Instructions

  1. Preheat oven to 365° F.
  2. Cut potatoes in half and then again in half to quarter them.
  3. In an oven tray, coat potatoes with oil and rosemary.
  4. Season with sea salt and bake for 45 minutes.

Ingredients for Garlic aioli

  • ¾ cup Light mayonnaise
  • 1 clove Garlic
  • 1 tbsp Lemon juice
  • Salt (to taste)

Instructions

  1. Mix minced garlic and mayonnaise in a bowl.
  2. Add lemon juice and salt to taste.

Chef Hinrik Lárusson

Hinrik is an esteemed member of the Icelandic National Culinary Team. At the mere age of 22, this ambitious young man has won multiple awards and runs a successful catering company called Luxury Catering with his mentor Viktor Örn, who is also a member of the Icelandic National Culinary Team. Hinrik grew up in the south of Iceland. His culinary career officially started when he was 16 years old while working at the prestigious Grillið restaurant located on the top floor of Hotel Saga in Reykjavik.

Hinrik continued his culinary education in Rennes, France at a restaurant called Auberge du Pont d´Acingé. There he learned to appreciate the quality and perfection of French culinary traditions. Inspired by his stay, Hinrik decided to return to his Icelandic roots and to interpret what he learned in France. He became the head chef at a hotel in northern Iceland, where he practiced his technique and planned his return to Grillið Restaurant. Hinrik enjoys pairing many of his dishes with local ingredients that he harvests from Icelandic nature. He explores all over looking for seasonal Icelandic delights such as beaches to collect seagrasses and sea truffles, and many more herbs to accent his meals in a new way.

“Catching a fish and grilling it right away with the herbs found in nature is simple and absolutely incredible.”

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