Earlier this week, I went to a special Taste of Iceland dinner at Ethan Stowell's Staple & Fancy. It was a joint effort between chefs Stowell andHkon Mr rvarsson in conjunction with various events celebrating the ties between Seattle's Scandanavian roots and its sister city relationship withReykjavik.
The multi-course menu was featured for several days and it worked its mojo on me. After supping on such gems as wood-fire grilled langoustine, cold-smoked Arctic char and beautiful baked Icelandic cod (pictured here, topped with delicate fingerling potato chips), I was ready to hop on a flight to Iceland!
What surprised and delighted me most was the bite-size bit of pickled herring. I've tried this preparation before and found it strong and fishy. But this dish was dreamy, a creamy curry drizzle on top. The assertive seasoning blend balanced out the strong flavors of the fish, making me look at it in a whole new light.
Then, there was also a terrific "hardfiskur", dried fish that had a chewy texture. We were told that it's eaten like bread, rich butter smeared on top. So incredibly novel and delicious.
The star of the evening, though, was a seared Icelandic lamb filet. The meat, paired with roasted veggies and finished in a rich sauce, was tender and wonderfully flavorful. The animals are raised as they were hundreds of years ago, roaming and grazing the rolling pastures. I can almost picture it. Wait, maybe I really do need to book that trip. One fellow guest bragged she and her husband had scored a great deal and were going soon.
Here's hoping for a 2013 trip to Iceland!
-- Leslie Kelly
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