Page 123 - Delicious - UK (February 2020)

hungry traveller.

WHERE TO STAY

l Havgrim Seaside Hotel on This is my take on
the seafront in Tórshavn has a dish served as part
cosy rooms kitted out with
swanky accessories. Doubles of Oli and Anna’s
from £255. hotelhavgrim.fo supperclub feast.
l Stay at Gásadalsgarður
Guesthouse in remote
Gásadalur and you can wake
up to the views of Múlafossur
Waterfall. Doubles from £80.
facebook.com/gasadalsgardur

GETTING THERE
Daily flights to the Faroe
Islands (from Copenhagen
to Vágar) cost from £185pp
return with Atlantic Airways
(atlantic.fo). From March to
December, Atlantic Airways
operates twice-weekly flights
from Edinburgh from £185pp
return; Atlantic Airways also
flies direct from Paris.
For more information, see
visitfaroeislands.com

menu. Ziska’s dishes explore the TRY THIS AT HOME...
possibilities of the local ingredients,
from raw scallops to sturgeon Salt cod and potatoes pan over a medium-high heat. Add the
caviar and majestic mahogany SERVES 4 AS A LIGHT LUNCH. HANDS-ON TIME potatoes and fry for 8-10 minutes, shaking
clams, huge molluscs that can live 40 MIN, PLUS OVERNIGHT SOAKING the pan occasionally, until golden. Remove
for up to 500 years. Next comes from the pan and keep warm.
puffin head, complete with beak, • 300g salt cod (from brindisa.co.uk) 5 Reduce the heat to medium, add the cod
and finally whale heart. The • 500g baby new potatoes, halved and cook skin-side down for 8 minutes or
atmosphere is jovial and staff are • 2 medium free-range eggs so until the flesh firms/turns paler. Remove
warm and welcoming, all wearing • 1 tbsp olive oil from the pan and flake the fish off the skin
casual black clothes and killer • 35g butter into a bowl (discard the skin and any bones).
silver trainers. Attention to detail • 150g good quality mayonnaise 6 Heat a large clean frying pan over a
is impeccable. The tasting menu • Handful finely chopped fresh dill medium heat. Melt the butter and cook for
RECIPE, FOOD STYLING AND FOOD PHOTOGRAPH: JOHN GREGORY-SMITH
costs DKK1,900 (£213) without • Grated zest and juice ½ lemon about a minute until it smells nutty. Add
drinks per person, but it’s an the potatoes and a sprinkle of pepper, then
unforgettable experience. Michelin 1 The day before you want to eat, rinse the mix. Remove from the heat, add the cod
dining doesn’t usually do it for me. salt cod under cold water to remove as and lemon juice, then gently toss together.
I like a table filled with food rather much salt as you can. Put it in a bowl and 7 Mix the mayonnaise in a bowl with most of
than a few morsels artfully cover with cold water, then leave overnight the dill, the lemon zest and a little pepper.
arranged on a plate. Koks, however, in the fridge. The next day, drain and rinse 8 To serve, divide the fish and potatoes
like everything in the Faroe Islands, again under cold water, then pat dry. among 4 serving plates and add half a soft-
surprised me and I loved it. 2 Boil the potatoes in a pan of salted water boiled egg. Spoon the juices from the pan
At every twist and turn this for 10-12 minutes until tender, then drain. over the fish and sprinkle with the rest of
isolated archipelago got better and 3 Meanwhile, boil the eggs for 5-6 minutes, the dill. Serve with the dill mayonnaise.
better, unravelling into one of the then put in a bowl of iced water to stop them PER SERVING 619kcals, 41.4g fat
most magical experiences of my cooking. Once cool, peel and set aside. (7.9g saturated), 40.5g protein, 20.1g carbs
life. Get out there and get stuck in. 4 Heat the oil in a large non-stick frying (2.5g sugars), 1.1g salt, 2.3g fibre
I can’t recommend it enough.

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