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Ingredients

Honey glazed arctic charr taco

  • 8 oz Arctic charr
  • 2 tbsp Honey
  • 3 tbsp Oil
  • Salt (to taste)
  • 4 Small soft tacos

Corn and parsley salsa

  • 1 cob Pre boiled corn
  • ⅔ cup Parsley
  • ⅓ cup Cilantro
  • ½ piece Mild chili
  • ½ White onion
  • 1 Lime
  • 3 tbsp Oil
  • Salt (to taste)

Honey glazed arctic charr taco

with corn and parsley salsa

Prep time: 25 minutes - Cook time 6 minutes - Serves: two

Ingredients for honey glazed arctic charr taco

  • 8 oz Arctic charr
  • 2 tbsp Honey
  • 3 tbsp Oil
  • Salt (to taste)
  • 4 Small soft tacos

Instructions

  1. Preheat a grill pan.
  2. Cut arctic charr into 4 pieces.
  3. Mix honey and oil in a bowl.
  4. Coat the fish with the honey-oil mixture and season with salt.
  5. Fry fish on each side for 2 minutes.
  6. Heat the tacos on a hot dry frying pan for 10 seconds on each side.
  7. To serve, place fish on taco and top with salsa.

Ingredients for corn and parsley salsa

  • 1 cob Pre boiled corn
  • ⅔ cup Parsley
  • ⅓ cup Cilantro
  • ½ piece Mild chili
  • ½ White onion
  • 1 Lime
  • 3 tbsp Oil
  • Salt (to taste)

Instructions

  1. Strip the corn from the cob.
  2. In a bowl, mix chopped cilantro and parsley with corn.
  3. Add diced onion and chili.
  4. Add juice from the lime and oil. Season with 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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