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Ræstur fiskur
Ræstur fiskur: Faroese wind-fermented fish boiled and served with potatoes
Ræstur fiskur is cod or other white fish that Faroese families hang in the wind-swept hjallur for weeks until it ferments and develops a strong, cheesy taste; it is then boiled and eaten with boiled potatoes and melted tallow or butter, a Sunday and winter dish across the islands. It needs the Faroese wind and is bought ready-hung, never made at home. A common mistake is boiling it hard, which makes it tough and stringy. Chef's tip: soak the fish in cold water for an hour before cooking to tame its saltiness, then simmer gently until it flakes. It is cooked when opaque right through.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the fish
- 1 ⅓ lb ræstur fiskur (Faroese fermented fish)in portions
- 8 ¼ cups water
- 1 ¾ lb potatoes
- 2 ⅛ oz buttermelted, or melted tallow
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Method
0/4 doneStep 1: Soak 1 ⅓ lb ræstur fiskur (Faroese fermented fish) in cold water for 1 hour. Drain.
Step 2: Boil 1 ¾ lb potatoes for 20 minutes, until tender.
20 minStep 3: Bring 8 ¼ cups water to a simmer, add the fish and poach gently for 10–15 minutes, until opaque and flaking. Common mistake: a hard boil; it toughens.
15 minStep 4: Serve with the potatoes and 2 ⅛ oz butter.
Nutrition per serving
- Calories
- 340 kcal
- Protein
- 30 g
- Carbs
- 30 g
- Fat
- 11 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does ræstur fiskur take?
- About 40 minutes in total: 10 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
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