Text FANNAR VERNHARÐSSON
Golden redfish with mashed potatoes, gratinated cauliflower,
shiitake mushrooms and ponzu butter sauce.
“I start by preparing the mashed potatoes and cauliflower. This can be a classic recipe for mashed potatoes but the trick is to use cream and lots of butter. I put a whole cauliflower head in an ovenproof tray, pour the butter over, which I have browned on a pan, and then put the tray in the oven. I regularly pour the butter over the cauliflower in the oven and let it bake for 30–40 minutes or until it is soft. When I take the cauliflower out of the oven, I put grated cheese over it; I like to use the Icelandic cheeses Ísbúi or Jarlinn. The cauliflower is always a big hit in my home and it can be served with anything at all. The mushrooms are then sautéed in butter on a pan and seasoned with salt and pepper. The ponzu sause is one part lime juice and one part good sojasauce (Yamasa or Tamari); I then add browned butter, about equal to the amount of ponzu, and to this I add various fresh herbs such as parsley, dill, coriander, mint, spring onions, whatever people like.
I fry the golden redfish on one side in oil until that side is golden brown; then I turn the fish over and put a bit of butter on the pan. When this starts bubbling, I pour the butter over the fish, take the pan off the stove and either let the fish rest on the pan or immediately take it off. It depends on the thickness of the fish how long it is kept on the pan but it is very important not to have it there for too long.
Then you just arrange everything on the plate and top it with kale, voila!”