Boston is hosting A Taste of Iceland March 11-17 to celebrate Icelandair’s nonstop Iceland Air service between Boston and Reykjavík!

Featured Icelandic chef Thorarinn Eggertsson of Orange in downtown Reykjavík, was kind enough to spend a couple of hours with how2heroes to demonstrate modern twists on classic Icelandic recipes so we could film them and share them with you.

Chef Thor showed us a funky, simple method of cooking fish sous vide (meaning “under vacuum” in French), at home! After salting a filet of cod and leaving it to sit overnight, he rinsed the fish and wrapped it tightly (and we mean TIGHTLY) in plastic wrap. Chef filled a sink with warm water (about 125º F), and submerged the fish for 15 minutes. The result? Flakey, succulent cod that was served with a bearnaise, and purees of potatoes and herbs. Want to try this at home? Watch for the video soon here on how2heroes.

Chef Thor is passionate about Icelandic seafood! He carried all of his own seafood onto the plane for the trip from Reykjavík to Boston! His second dish was Pan-Fried Langostines. If you haven’t experienced langostines, you haven’t lived. A tiny crustacean that’s a cross between a lobster and crawfish, langostines are tender and pack a huge punch of flavor!

To check out a schedule of A Taste of Iceland festivities in the Boston area, visit: http://www.icelandnaturally.com/taste-of-iceland-boston

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