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Ingredients

Grilled arctic charr taco

  • 10 oz Arctic charr
  • 4 Small soft tacos
  • 5 tbsp Oil
  • Sea salt

Cucumber salad and yogurt dressing

  • ⅕ Cucumber
  • Sea salt
  • Black pepper
  • 5 tbsp Greek yogurt
  • 15 leaves Mint
  • 1 tbsp Honey
  • ½ Lemon, juiced
  • Sea salt

Grilled arctic charr taco

with cucumber salad and yogurt dressing

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

Ingredients for Grilled arctic charr taco

  • 10 oz Arctic charr
  • 4 Small soft tacos
  • 5 tbsp Oil
  • Sea salt

Instructions

  1. Preheat a grill pan.
  2. Cut fish into 4 pieces and season with sea salt.
  3. Add oil to the pan and fry fish for 2 minutes on each side.
  4. Heat the tacos on a hot dry frying pan for 10 seconds on each side.
  5. To serve, place fish on taco and top with cucumber salad and yogurt dressing.

Ingredients for Cucumber salad and yogurt dressing

  • ⅕ Cucumber
  • Sea salt
  • Black pepper
  • 5 tbsp Greek yogurt
  • 15 leaves Mint
  • 1 tbsp Honey
  • ½ Lemon, juiced
  • Sea salt

Instructions

  1. Finely slice cucumber.
  2. Season with sea salt and pepper to taste.
  3. In a bowl, mix greek yogurt, honey and lemon juice.
  4. Add chopped mint.
  5. 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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