Entree: Faroe Islands – Havhestur (Pan-seared Atlantic cod served with buttered potatoes and sautéed seaweed in a lemon-butter sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Additional 10 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 cod fillets, approx. 6 oz (170 g) each
- 1 lb (454 g) small waxy potatoes, scrubbed and halved
- 4 tbsp (60 g) unsalted butter, divided
- 2 tbsp (30 ml) olive oil
- 1 small yellow onion, minced (about 4 oz (115 g))
- 1 oz (28 g) dried dulse or other edible seaweed, rehydrated and roughly chopped
- 1 tbsp (8 g) all-purpose flour
- 1 cup (240 ml) fish stock or low-sodium vegetable stock
- 2 tbsp (30 ml) fresh lemon juice
- 1 tsp (5 ml) lemon zest
- 1 tsp (5 g) sea salt, adjust to taste
- 1/2 tsp (1.5 g) black pepper
- 2 tbsp (8 g) chopped fresh chives or parsley for garnish

Show original ingredient measurements

- 4 cod fillets, approx. 6 oz (170 g) each
- 1 lb (454 g) small waxy potatoes, scrubbed and halved
- 4 tbsp (60 g) unsalted butter, divided
- 2 tbsp (30 ml) olive oil
- 1 small yellow onion, minced (about 4 oz / 115 g)
- 1 oz (28 g) dried dulse or other edible seaweed, rehydrated and roughly chopped
- 1 tbsp (8 g) all-purpose flour
- 1 cup (240 ml) fish stock or low-sodium vegetable stock
- 2 tbsp (30 ml) fresh lemon juice
- 1 tsp (5 ml) lemon zest
- 1 tsp (5 g) sea salt, adjust to taste
- 1/2 tsp (1.5 g) black pepper
- 2 tbsp (8 g) chopped fresh chives or parsley for garnish

Instructions

1. Bring a pot of salted water to a boil and cook the halved potatoes until fork-tender, about 12–15 minutes; drain and toss with 2 tbsp (30 g) butter and a pinch of salt, keep warm.
2. Meanwhile rehydrate the dried dulse in warm water for 5–10 minutes, drain and roughly chop; reserve a little soaking liquid for flavor if desired.
3. Pat the cod fillets dry, season both sides with 1/2 tsp (2.5 g) salt and 1/4 tsp (0.75 g) black pepper.
4. Heat 1 tbsp (15 ml) olive oil and 1 tbsp (15 g) butter in a large skillet over medium-high heat; sear the cod fillets skin-side down first if skin-on, 3–4 minutes per side until golden and just cooked through (internal temp ~125–130°F / 52–54°C). Transfer to a plate and tent loosely with foil.
5. In the same skillet lower heat to medium, add remaining 1 tbsp (15 ml) olive oil and sauté the minced onion until translucent, 4–5 minutes.
6. Add the chopped rehydrated dulse and cook 1–2 minutes to warm through; stir in 1 tbsp (8 g) flour and cook 1 minute to form a light roux.
7. Gradually whisk in the fish stock and any reserved seaweed soaking liquid, bring to a gentle simmer and reduce 3–4 minutes until slightly thickened; stir in remaining 2 tbsp (30 g) butter, lemon juice, lemon zest, and adjust seasoning with remaining salt and pepper.
8. Return the cod to the skillet briefly to rewarm in the sauce for 1 minute, then plate cod atop buttered potatoes and spoon seaweed-lemon sauce over the fish. Garnish with chopped chives or parsley and serve immediately.