Fried saltfish with tomato-couscous, white wine sauce and roasted cashews.

Serves four

4 Neckpieces of well-soaked saltfish

Roll the saltfish-pieces in a bed of flour and paprika before placing them into the frying pan. Cook in oil at a high temperature (both sides), then place in oven for about 10 min. at 180°C.

Couscous

2 cups of couscous

1 tablespoon tomato-pure

2 cloves of garlic

1 teaspoon chicken stock

3 cups of water or white wine

Bring the liquid to a boil, then add all ingredients and cook until tender.

White wine sauce

1 cup white wine

1 shallot, finely chopped

1 teaspoon maple syrup

1/2 cup of fish stock

2 cups of cream

1/2 cup roasted cashew nuts

Salt and pepper

A knob of butter

Fry the onion and garlic in a pot at a low temperature .

Add the white wine and boil down.

Add the cream, also boiling down.

Add maple syrup and fish stock.

The cashews are then added to the sauce.

Salt and pepper to taste.

We recommend lightly pan-fried spinach as a side dish, spiced with salt, pepper and a little maple syrup.

Recipe by

Hjálmar Örn Erlingsson, chef and owner of Salthúsið (The Salt House), a restaurant in Grindavík.