Ingredients with Measurements:
- 1 lb Grjúpán (or any firm white fish)
- 1 head of garlic
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup all-purpose flour
- 2 tbsp butter
- 1/2 cup white wine
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 1 tbsp chopped fresh parsley
Special equipment needed:
- Baking sheet
- Aluminum foil
- Large skillet
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Cut off the top of the garlic head to expose the cloves. Drizzle with 1 tbsp of olive oil and wrap in aluminum foil. Roast in the oven for 30-40 minutes or until the garlic is soft and fragrant.
3. While the garlic is roasting, season the Grjúpán with salt and pepper. Dredge in flour, shaking off any excess.
4. Heat the remaining 1 tbsp of olive oil and butter in a large skillet over medium-high heat.
5. Add the Grjúpán to the skillet and cook for 3-4 minutes on each side or until golden brown. Remove from the skillet and set aside.
6. Deglaze the skillet with white wine, scraping up any brown bits from the bottom.
7. Add chicken broth and heavy cream to the skillet. Squeeze the roasted garlic cloves into the sauce and stir to combine.
8. Bring the sauce to a simmer and cook for 5-7 minutes or until it has thickened slightly.
9. Return the Grjúpán to the skillet and spoon the sauce over the fish.
10. Sprinkle with chopped parsley and serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 320
Fat: 18g
Carbohydrates: 9g
Protein: 24g
Sodium: 680mg
Substitutions for ingredients:
- Grjúpán can be substituted with any firm white fish such as cod or halibut.
- Chicken broth can be substituted with vegetable broth or fish broth.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add chopped sun-dried tomatoes to the sauce for a burst of flavor.
- Substitute the Grjúpán with chicken breasts for a chicken with roasted garlic recipe.
- Add a pinch of red pepper flakes to the sauce for a spicy kick.
Tips and tricks:
- Make sure to dredge the Grjúpán in flour before cooking to create a crispy crust.
- Use a large skillet to prevent overcrowding and ensure even cooking.
- Serve with crusty bread to soak up the delicious sauce.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Grjúpán on a bed of rice or mashed potatoes with the sauce spooned over the top.
Garnishes:
Garnish with additional chopped parsley or a sprinkle of paprika.
Pairings:
Pair with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Serve with roasted vegetables or a simple green salad.
Troubleshooting advice:
- If the sauce is too thin, simmer for a few more minutes until it has thickened.
- If the Grjúpán is sticking to the skillet, make sure it is fully coated in flour before cooking.
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.
Flavor profiles:
This dish has a rich and creamy sauce with a subtle garlic flavor.
Serving suggestions:
Serve with a side of crusty bread to soak up the delicious sauce.
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Region: Icelandic