The Faroe Islands, located between Iceland, Scotland, and Norway, are considered one of Europe's best fishing grounds. But the people here also eat sea birds and pilot whale meat. For a long time, for those on these islands so far out in the North Atlantic, eating was a matter of survival. But it has now become much more, as the following recipe demonstrates.

Ingredients for two people

300 g cod

1/4 celery root

1 potato

1 parsnip

1 leek

fresh parsley

fresh purslane

250 ml cream

2 tbsp. pumpkin seeds

2 tbsp. almonds

1 tbsp. chicken broth

2 tbsp. olive oil

10 g butter

1 egg yolk

salt

pepper

Preparation

Chop and combine the pumpkin seeds and almonds.

Filet the cod and moisten both sides of the fish with olive oil. Spread egg yolk on ONE side of the fish and sprinkle some of the almond-pumpkin seed mixture onto it.

Dice the celery root, potato, and parsnip and cut the leek into thin slices. Put the vegetables in a casserole dish. Add salt, pepper, chicken broth, parsley, and the remaining almond-pumpkin seed mixture. Stir everything together and pour in the cream. Bake in the oven for 40 minutes at 180 degrees Celsius.

Fry the crusted side of the cod in butter in a pan until golden brown. Then bake the fish, too, at 180 degrees for 8 to 10 minutes.

Put the vegetable mixture on a platter and sprinkle with crema di balsamico. Place the cod filet on the bed of vegetables. Decorate with briefly sauteed purslane.

Voila! Bon appetit.