SERVING 4

Until quite recently Icelanders always prepared their salted cod for eating by cooking it in water. Of late chefs in Iceland have been developing different methods, many of which have become very popular, since they have proved to draw out the flavor of the fish and have really turned this formerly quite humble food item into gourmet fare. Here is one method developed by the Icelandic chef Siggi, who runs a highly esteemed restaurant on the top floor of a high-rise in the Reykjavík area in Iceland.

The salted cod
1 cup / 240 ml fresh chopped parsley
1 cup / 240 ml sea salt
4. 6 oz / 180 gr fillet of cod

Begin by putting the parsley in a blender and grind it down thoroughly. Then add in the salt and mix it in to make your herb salt. Spread out about half of the herb salt on a platter and place the fillet of cod on the herb-salt bed. Additional herb salt is drizzled over the fillet so that it is completely covered. Then the fillet is put aside and left to drink in the parsley flavor for about 30 min. to two hours.

The barley risotto
1 cup / 240 ml whole barley
1 cup heavy cream
1 tbs fresh grated horse radish
4 tbs fresh shredded parmesan cheese
Juice from half a lemon
Salt and pepper

The barley is put in a pot with about two to three times its volume of water and cooked for about 40 minutes. When the barley is fully cooked, strain of any access water. One cup of heavy cream is poured into another saucepan. When fully cooked, the barley is emptied into the saucepan. The fresh, finely-ground horse radish is added along with the shredded Parmesan cheese. Finally the juice from half a lemon is squeezed over the barley in the saucepan and everything tossed thoroughly to acquire a uniform blend for the barley risotto. Season to taste with salt and pepper

The sauce
8 tbs of butter
3 tbs fresh chopped onion
¼ cup / 60 ml dry Vermouth/Martini
1. cup / 240 ml cups heavy cream
Salt and pepper

While the barley is cooking, some of the butter is put in a saucepan and melted. Add the onion to the melted butter. The dry Vermouth/Martini is poured into the saucepan and then, after a short time of cooking, 1 cup of heavy cream is added to the saucepan, let the cream reduce down to about ¼ of its original volume, then whisk in 8 tbs of cold butter. Season to taste with salt and pepper

Cooking the fillet of salted cod
1 tbs chili oil

Some chopsticks are placed in the bottom of a pan. Water is poured into the pan, just enough to float the chopsticks. Then a sheet of parchment paper is put on top of the chopsticks and the fillet of cod, with excess ground parsley removed, placed on the paper. If the fillet is too long to fit in the pan, it should be cut into appropriate pieces. Now, the chili oil is poured on top of the herb-salted cod fillet. The heat is turned on and the water put to boil. A lid is put on top of the pan and the cod steamed for 7 to 10 minutes,

The salad
4 red radishes
½ cup / 120 ml alpine sprouts
Small bunch of chives
1 tbs chili oil
1 lemon

While the cod is cooking in the pan, it is a nice idea to prepare some salad from sliced red radishes, chives and alpine sprouts and season the salad with some chili oil and lemon.

Serving
1 tbs chili oil
1 tbs ground, dry dulse

When the dish is served, a bed of barley risotto is placed in the middle of the plate. A piece of the steamed cod is put on the bed, the chili oil poured over the cod and then a small bunch of the salad is placed on the cod fillet crowning it. Then a ring of sauce is formed around the arrangement, and some ground dulse drizzled over the whole to bring out the desired sea food flavor – and there we are, having created an herb-salted cod dish fit for kings.