Entree: Faroe Islands – Skerpikjøt (Wind-dried cured mutton from the Faroe Islands served sliced)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

- 1 lb (450 g) Skerpikjøt, thinly sliced
- 2 lb (900 g) small new potatoes, scrubbed
- 2 tbsp (30 ml) butter
- 1 tbsp (15 ml) vegetable oil
- 1 large onion, thinly sliced
- 1 tbsp (8 g) all-purpose flour
- 1 cup (240 ml) beef or lamb stock
- 1/2 cup (120 ml) whole milk or cream
- 2 bay leaves
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) chopped fresh parsley for garnish

Instructions

1. Place the potatoes in a large pot, cover with cold salted water, bring to a boil, and simmer until tender, 15–20 minutes. Drain and keep warm.
2. While potatoes cook, heat 1 tbsp (15 ml) butter and 1 tbsp (15 ml) oil in a large skillet over medium heat. Add the sliced Skerpikjøt and sear briefly, 1–2 minutes per side, just to warm and render some fat; remove and keep warm.
3. In the same skillet, add remaining 1 tbsp (15 ml) butter and the sliced onion. Sauté over medium heat until soft and golden, about 8–10 minutes.
4. Sprinkle the flour over the onions and stir 1 minute to cook the raw taste. Gradually whisk in the stock, scraping up browned bits, then add the milk or cream and bay leaves. Simmer until slightly thickened, 4–6 minutes. Adjust seasoning with salt and pepper.
5. Return the Skerpikjøt to the skillet to reheat briefly in the gravy, 1–2 minutes. Remove bay leaves.
6. Serve the Skerpikjøt and gravy over the boiled potatoes, garnish with chopped parsley, and serve immediately.