“Traditional Icelandic Fish”
Butchery and Ethnographic Info:
This recipe has been used in Iceland since the Twelfth century. It is an extremely common dish. If you cannot find the Hamsatólg (Sheep’s fat) to finish this recipe, you can use melted butter. The Cod (Gadus morhua) or Haddock should be cleaned and beheaded and sliced into chunks. It can also be filleted first and then sliced into chunks depending on the preference of the cook.
Boil the fish for three minutes. Drain and sprinkle with salt and lemon juice. Serve over potatoes, either roasted or boiled with a bit of melted Hamsatólg drizzled over the top.