Icelandic hardfiskur is a very primitive product from the past when the vikings was reigning the northern waters of the Atlantic Ocean. It does`nt weigh much, it does`nt spoil easily, ready to be eaten and its almost 100 % protein and every nutrient from the fish. Normally you use haddock or cod to drie the fillets in the cool and windy air. The ready product looks like a long flat potato chip.
I prefer to dip pieces of hardfiskur with a sauce made from sour cream (lactobacillus fermented) and spiced with dill, salt,white pepper and vinegar.
CHEF THOR
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