When Andrew Zimmern visited Reykjavik on his show Delicious Destinations, he and his crew picked many restaurants. Here are all the addresses and the dishes showcased on Delicious Destinations Reykjavik, all in a convenient list.
DISH – Kjötsúpa
WHAT IS IT?
Kjötsúpa is a hearty stew of lamb and root vegetables. Cuts
of lamb shank are browned in butter, along with onion and a mix of herbs
(including thyme, rosemary and garlic). Stock made from boiled lamb bones is added,
as well as potatoes, carrots, and rutabaga. The mix simmers for at least an
hour and fresh rosemary is added when it’s ready.
Álafoss Café sits next to an iconic wool factory in Iceland.
The restaurant has been reported to be already closed.
DISH – Pylsur
WHAT IS IT?
Pylsur is Iceland’s take on hotdog sandwiches. The sausage
used is made mostly of local lamb meat with bits of pork and beef. The hotdogs
are boiled, not grilled. The sandwich is then topped with crispy fried onion,
diced fresh onion and ketchup. It also has a remoulade of mayonnaise, relish,
pickles, and some herbs.
Bæjarins Beztu Pylsur also serves “Clinton” hotdog that only
has mustard and hotdog in it. It is named after former US President Bill
Clinton when he visited the stand and specifically asked to only have mustard
in his hotdog sandwich.
Saltfiskur refers to cod preserved in salt and prepared in
several ways. In Iceland, saltfiskur is traditionally prepared through
filleting the cod and rinsing it before being soaked for up to 48 hours. This
is done to remove the salt and rehydrate the fish. The fillets are then boiled.
They are served with new potatoes and drizzled with butter, lamb cracklings,
and rendered lamb fat.
Salthusid is a rustic, cabin-style restaurant that serves a
more updated version of saltfiskur apart from the traditional one. The updated
version is inspired by the flavors of Spain and Portugal.
DISH – Humarsúpa
WHAT IS IT?
The Humarsúpa is a French-inspired creamy langoustine soup.
The stock is prepared through sautéing vegetables, spices, tomato paste and
brandy. Langoustine shells are added and the stock is simmered for 6 hours.
French cream and Icelandic butter are added into the stock. Once done, the
stock is poured onto grilled lobster tails.
Plokkfiskur is a mash of fresh cod and potato in a creamy,
cheesy sauce. Traditionally, leftover pieces of fish are used in plokkfiskur.
To prepare the dish, heavy cream, onion and curry powder are simmered together.
White pepper and roux are added to thicken the sauce. Boiled cod and potato are
added and the mixture is whisked. It is then spooned into a pan and topped with
Béarnaise sauce. A sprinkled of mozzarella cheese is added before the dish is
broiled until it is light and bubbly. It is traditionally served with a side of
Þrír Frakkar restaurant is known for dressing up traditional
Icelandic dishes. They only use cod fillet in their plokkfiskur.
DELICIOUS DESTINATIONS REYKJAVIK DISH – Skyr
WHAT IS IT?
Skyr is a creamy, slightly tangy dairy product of Iceland often
mistaken for yogurt. It is a kind of soft cheese made of milk curds from Icelandic
cows. Skimmed milk is heated in a pot until just before the boiling point and
it is constantly stirred. It is then cooled to 40⁰C before adding a tablespoon
of skyr from a previous batch. This will serve as the starter. After the milk
is left to sit for several hours, it is poured into a cheese cloth and drained.
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