Ingredients with Measurements:
- 1 pound grjúpán (or other firm white fish)
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 tablespoon fresh thyme leaves
- 1/2 cup dry white wine
- 1/2 cup chicken or vegetable broth
- 1/4 cup heavy cream
- 2 tablespoons chopped fresh parsley
Special equipment needed:
- Large skillet
- Tongs
Step-by-step instructions:
1. Rinse the grjúpán and pat dry with paper towels. Cut into 4-6 serving pieces.
2. In a shallow dish, mix together the flour, salt, and pepper. Dredge the fish pieces in the flour mixture, shaking off any excess.
3. Heat the olive oil in a large skillet over medium-high heat. Add the fish pieces and cook for 2-3 minutes per side, until golden brown. Use tongs to carefully flip the fish pieces.
4. Remove the fish from the skillet and set aside on a plate.
5. Add the chopped onion to the skillet and cook for 2-3 minutes, until softened.
6. Add the minced garlic, sliced mushrooms, and fresh thyme leaves to the skillet. Cook for 5-6 minutes, until the mushrooms are tender and browned.
7. Pour in the white wine and chicken or vegetable broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and cook for 5-6 minutes, until the liquid has reduced by half.
8. Stir in the heavy cream and chopped parsley. Return the fish to the skillet and spoon the mushroom sauce over the top.
9. Cover the skillet and simmer for 5-6 minutes, until the fish is cooked through and the sauce is thick and creamy.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for cooking the fish and mushrooms, then simmer over low heat to finish the dish.
Serving size:
4-6 servings
Nutritional information:
Calories: 280
Fat: 12g
Carbohydrates: 12g
Protein: 25g
Sodium: 650mg
Substitutions for ingredients:
- Grjúpán can be substituted with any firm white fish, such as cod or halibut.
- Dry white wine can be substituted with chicken or vegetable broth.
- Heavy cream can be substituted with coconut cream or plain Greek yogurt.
Variations:
- Add diced tomatoes or roasted red peppers to the mushroom sauce for extra flavor.
- Use different herbs, such as rosemary or oregano, instead of thyme.
- Add a pinch of red pepper flakes for some heat.
Tips and tricks:
- Make sure to pat the fish dry before dredging in the flour mixture to ensure a crispy crust.
- Use tongs to carefully flip the fish pieces to prevent them from falling apart.
- If the sauce is too thick, add a splash of broth or water to thin it out.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a skillet over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the Grjúpán with Mushrooms and Thyme on a bed of rice or mashed potatoes, with a sprinkle of chopped parsley on top.
Garnishes:
Chopped parsley or thyme leaves.
Pairings:
Serve with a crisp green salad and a glass of white wine.
Suggested side dishes:
Roasted vegetables, garlic bread, or steamed asparagus.
Troubleshooting advice:
If the fish is sticking to the skillet, make sure it is fully cooked on one side before flipping it over. Use a spatula to gently loosen the fish from the skillet before flipping.
Food safety advice:
Make sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Grjúpán is a type of fish commonly found in Icelandic waters. It is known for its firm, white flesh and mild flavor.
Flavor profiles:
Savory, creamy, earthy.
Serving suggestions:
Serve the Grjúpán with Mushrooms and Thyme as a main course for a cozy dinner at home.
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Region: Icelandic