Ræst fisk med mos (Fermented Fish with Mash) is a modern Greenlandic recipe for a classic dish of boiled air-dried fish served with a potato, cauliflower and gorgonzola mash. The full recipe is presented here and I hope you enjoy this classic Greenlandic version of: Fermented Fish with Mash (Ræst fisk med mos).
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Ræst is often translated as fermented fish, but in actual fact it's air dried fish that's lightly brined with sea spray. Versions are made in Greenland, Iceland and the Faroe Islands. I first saw this recipe on a Danish website and it originated in Greenland. It's a way of making the most of the dried fish from Greenland.
Ingredients:
500g potatoes
300g cauliflower
100g more gorgonzola if you want a stronger taste. Or a stronger blue cheese.
water
sea salt
150g diced bacon
a handful of garlic sprouts
1-1½ ræst (dried fish) per person; depending on the size of the fish
water
salt
1 tbsp margarine
Method:
Halve the fish and boil in water with margarine and plenty of salt for about 20-30 minutes. (You need the margarine makes it easier to peel the skin off the fish.) You can try stripping the skin from the fish before cooking, but it's much easier to do after boiling the fish. You can also peel the skin off the fish before cooking it, for an easier meal. It just requires that the fish has been thawed beforehand. Feel free to cook the skin together with the fish so as not to lose good taste and important nutrients. Once cooked, carefully remove any bones from the fish then set aside to keep warm
Whilst the fish is cooking, prepare the mash: Peel the potatoes and cut them into pieces. Break the cauliflower into florets. Combine the potatoes and cauliflower in a pot and add enough water to cover them. Boil them until tender (about 20 minutes).
Drain the potatoes and cauliflower in a colander then return to the pan and steam until dry.
In the meantime, fry the bacon pieces in a pan until nicely browned then pre-heat your oven to 220C.
Add the cheese to the potato and cauliflower mixture. When the cheese starts to melt mash the ingredients until smooth. Season to taste with salt and black pepper.
Transfer the resultant mash to a greased ovenproof dish and sprinkle the fried bacon over it. Transfer to the centre of your pre-heated oven and bake for 15 minutes. Remove the dish from the oven and garnish with a handful of garlic sprouts.
Serve immediately with the cooked fish, which is cleaned of bones and skin before eating (the skin may be difficult to remove, but it is still edible).
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