Stockfish, Dulse and Butter
In the old days, dried fish, butter, and dulse were a popular fare at lunchtime, especially in South Iceland. These three simple and tasty ingredients represented a complete meal. Here’s a twist on this delightful dish. The butter is allowed to simmer in a pot at medium heat until it starts foaming. Then you remove the pot from the stove and let the butter cool. Butter the dried fish with burnt butter and top it with dulse, whole or ground. The dulse can be fresh or dried.