Entree: Faroe Islands – Central Culinary Region – Ræstur fiskur (Partly fermented and wind‑dried fish prepared and gently poached, served simply with potatoes and fat)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Total 30 min

Ingredients

- 2 fermented/dried cod fillets, approx. 8 oz (225 g) each
- 1.5 lb (680 g) waxy potatoes, peeled and halved if large
- 3 tbsp (45 ml) butter or rendered tallow
- 1 medium onion, sliced
- 1 cup (240 ml) water
- 2 bay leaves
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh parsley or chives (optional)
- Lemon wedges for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Rinse each fermented/dried cod fillet briefly under cold running water to remove surface salt and any loose flakes, then pat dry with paper towels.
2. Place the peeled potatoes in a medium pot and cover with cold water; add 1/2 tsp (2.5 ml) salt. Bring to a gentle boil and cook until just tender, about 15–20 minutes. Drain and keep warm.
3. In a shallow wide pan large enough for the fillets, combine 1 cup (240 ml) water, sliced onion, and bay leaves and bring to a bare simmer.
4. Add the fillets skin‑side down, lower heat to maintain a gentle poach, cover partially, and cook until the fish is opaque and flakes easily, about 8–12 minutes depending on thickness.
5. Meanwhile, melt butter or tallow in a small pan until it becomes fragrant and starts to brown slightly for a nutty flavor, or keep clarified if preferred.
6. Remove fish carefully to a serving plate and spoon the hot fat over the fillets. Season lightly with freshly ground black pepper (be conservative with salt because the fish is already salted).
7. Serve each portion with boiled potatoes, a scattering of chopped parsley or chives, and lemon wedges for squeezing over the fish.

1. Rinse each fermented/dried cod fillet briefly under cold running water to remove surface salt and any loose flakes, then pat dry with paper towels.
2. Place the peeled potatoes in a medium pot and cover with cold water; add 1/2 tsp salt. Bring to a gentle boil and cook until just tender, about 15–20 minutes. Drain and keep warm.
3. In a shallow wide pan large enough for the fillets, combine 1 cup (240 ml) water, sliced onion, and bay leaves and bring to a bare simmer.
4. Add the fillets skin‑side down, lower heat to maintain a gentle poach, cover partially, and cook until the fish is opaque and flakes easily, about 8–12 minutes depending on thickness.
5. Meanwhile, melt butter or tallow in a small pan until it becomes fragrant and starts to brown slightly for a nutty flavor, or keep clarified if preferred.
6. Remove fish carefully to a serving plate and spoon the hot fat over the fillets. Season lightly with freshly ground black pepper (be conservative with salt because the fish is already salted).
7. Serve each portion with boiled potatoes, a scattering of chopped parsley or chives, and lemon wedges for squeezing over the fish.