National Dish Iceland: Steiktur Fiskur með Rjómasósu (Recipe)
In this article
Meet Steiktur Fiskur með Rjómasósu, the dish that brings the cold, clean flavours of the North Atlantic straight to the table. Fresh fish is fried in butter until the edges turn golden, then finished in a silky cream sauce brightened with a squeeze of lemon. It is unfussy cooking at its very best — a handful of good ingredients, a single pan and barely twenty minutes between you and a proper Icelandic supper.
About Steiktur Fiskur með Rjómasósu
Steiktur Fiskur með Rjómasósu is a traditional Icelandic dish that puts the bounty of the surrounding seas front and centre. It pairs fresh fish, crisped in butter, with a creamy rjómasósa that lends the plate a quiet touch of refinement. The simplicity of the method and the quality of the ingredients are what make this such an indispensable part of the Icelandic kitchen. Nothing is hidden behind heavy seasoning — the fish is allowed to taste of itself, and the sauce simply carries it.
Ingredients (serves 1–2)
- 250 g fresh fish (cod or coley, for example)
- 2 tablespoons butter
- 1 small onion, finely chopped
- 200 ml double cream
- 1 teaspoon lemon juice
- Salt and pepper, to taste
- Fresh parsley, to garnish
Shopping for the ingredients
For a successful Steiktur Fiskur, the shopping matters as much as the cooking. Head to a local fishmonger or a supermarket with a good fresh counter to track down the best fish you can find. Look for a clean, pleasant smell and glossy skin — two reliable signs of freshness. The remaining ingredients, particularly the butter and the cream, should be of decent quality too, since there is very little else in the pan to mask them.
Preparing the dish
Before you start cooking, get everything ready and within reach. Chop the onion finely and measure out the cream and butter so nothing has to be improvised mid-fry. Run your fingers over the fillets to find any remaining bones, then cut the fish into evenly sized pieces so it cooks through at the same rate. Good preparation is the whole secret to a relaxed, well-timed dish.
Step-by-step instructions
- Melt the butter in a frying pan over a medium heat.
- Add the onion and fry until soft and translucent.
- Lay the pieces of fish in the pan and fry for roughly 3–4 minutes on each side, until golden brown.
- Pour in the cream, add the lemon juice and season with salt and pepper.
- Let the sauce bubble gently over a low heat until it thickens slightly.
- Serve garnished with fresh parsley.
Gluten-free / lactose-free version
Steiktur Fiskur is naturally gluten-free, provided you check that every ingredient you use is free of gluten — a quick glance at the labels on ready-made stock or seasoning is usually all it takes. For a lactose-free version, reach for lactose-free cream or a plant-based alternative, which thickens just as happily in the pan. That way everyone at the table can enjoy this Icelandic classic without giving up any of the flavour. Choose your side dishes to match and the whole plate stays inclusive.
Tips for vegans and vegetarians
There are genuinely good vegan takes on Steiktur Fiskur. Swap the fish for firm tofu or a seitan-style product, and a sheet of nori pressed against the surface before frying will lend a convincing hint of the sea. In the rjómasósa, a plant-based cream alternative delivers the same creamy body and clings to the pan just as well. With those two changes the dish suits any diet without losing its character.
More tips and tricks
To take Steiktur Fiskur further, stir in fresh herbs such as dill or thyme towards the end of cooking — dill in particular is a natural partner for Icelandic fish, as anyone who has eaten Graflax Med Dillssosu will know. A pinch of paprika adds a gentle warmth and a little colour to the sauce. Keep the heat moderate once the cream goes in, or it may split. Experiment with the combinations until you land on your own favourite version.
Adapting the recipe to your taste
Steiktur Fiskur is easy to bend to personal preference. Add more seasoning, or use a mixture of different fish to create new textures on the plate. A combination of cod and coley is particularly popular, since the two flake quite differently and keep each mouthful interesting. Let your imagination lead and build the dish exactly the way you like to eat it.
Ingredient substitutions
If you have no cream to hand, yoghurt stirred in off the heat makes a lighter sauce, though it needs a gentle touch to stop it separating. Fish lovers can also work with preserved or smoked fish in place of fresh — a route that leads towards the smokier register of Reyktur Lax or the salted depth of Saltfiskur. Those versions shift the flavour noticeably and make for a welcome change of pace. Bear in mind, too, that the butter you choose has a considerable say in the finished taste.
Drink pairing ideas
The drinks that suit Steiktur Fiskur best are the ones that stay out of the fish’s way. A local Icelandic beer is an excellent companion and sits comfortably alongside the buttery sauce. Alternatively, a dry white wine underlines the freshness of the fish without overwhelming it. For something alcohol-free, sparkling mineral water with a squeeze of lemon cuts neatly through the cream.
Serving and presentation ideas
A thoughtful presentation lifts Steiktur Fiskur considerably. Use white plates so the pale gold of the fish and the sauce stand out clearly. Garnish with fresh herbs or slices of lemon to add a visual accent, and keep the sides colourful — buttered potatoes, peas or a wedge of dark rye bread all work. Arranged with a little care, a very simple supper starts to look like an occasion.
A bit of history
Icelandic cooking has always been shaped by the land and the weather, built around whatever the island and the sea could reliably provide. Fresh fish sat at the centre of that tradition for centuries, alongside preserved meats and slow-cooked staples such as Kjoetsupa. Steiktur Fiskur is a clear example of how that resourcefulness became something genuinely delicious rather than merely practical. Today it is eaten in Iceland and far beyond as one of the friendliest entry points into Icelandic cuisine.
More recipe ideas
Summary: Steiktur Fiskur með Rjómasósu
Steiktur Fiskur með Rjómasósu is the perfect meeting of fresh fish and a creamy sauce. It asks very little of the cook and gives back a flavour that shows off the Icelandic kitchen at its most honest. With good ingredients and a few small adjustments, the recipe adapts easily to whatever you prefer or happen to have in. Traditional or modern, this is a dish that rarely disappoints.
