Entree: Faroe Islands – Turrur fiskur (Traditional Faroese air-dried salted fish prepared and served rehydrated in a simple milk-butter sauce with potatoes)
Serving Size: 4
Approximate Time
Prep
15 min
Cook
25 min
Additional
8 hrs
Total
8 hrs 40 min
Ingredients
- 4 dried cod fillets, approx. 4 oz (115 g) each
- 6 cups (1.4 L) cold water for soaking
- 4 cups (950 ml) water for cooking
- 4 medium potatoes, about 1.5 lb (680 g), peeled and quartered
- 1 large onion, about 8 oz (225 g), thinly sliced
- 2 cups (480 ml) whole milk
- 2 tbsp (30 ml) unsalted butter
- 1 bay leaf
- 1/2 tsp (2.5 g) freshly ground black pepper, plus more to taste
- Coarse sea salt to taste only if needed (dried fish may already be salty)
- 2 tbsp (8 g) fresh parsley, chopped (for garnish)
Instructions
1. Rinse the dried cod fillets briefly under cold running water to remove surface salt. Place fillets in a large bowl and cover with 6 cups (1.4 L) cold water. Soak in the refrigerator overnight (8–12 hours), changing the water once if it is very salty.
2. Drain the soaking water, rinse the fillets, and place them in a large saucepan with 4 cups (950 ml) fresh water, the bay leaf, and the sliced onion. Add the quartered potatoes around the fish.
3. Bring to a gentle simmer over medium heat, then reduce heat to low, cover partially, and cook until the potatoes are tender and the fish flakes easily, about 20–25 minutes.
4. Remove the fish and potatoes to a warm plate. Discard the bay leaf. Strain and reserve about 1 cup (240 ml) of the cooking liquid.
5. In the same saucepan, add the milk and reserved cooking liquid and warm gently over low heat. Flake the rehydrated fish into large pieces, removing any bones and skin as needed, and stir into the warm milk.
6. Add the butter and gently heat until the butter melts and the sauce is just warmed through. Do not boil the milk. Taste carefully and add coarse sea salt only if necessary, then add 1/2 tsp (2.5 g) black pepper.
7. Return the potatoes to the pan to warm briefly with the fish and milk sauce, or plate potatoes and spoon the fish and sauce over them. Garnish with chopped parsley and serve immediately.
