National Dish Iceland: Thorskhnakki með Bernaise (Recipe)
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Few things capture the character of Iceland quite like a piece of cod pulled from ice-cold Atlantic water and cooked with almost nothing to get in its way. Thorskhnakki með Bernaise takes the thickest, sweetest part of the cod — the loin from the back of the fish — and pairs it with a glossy, herb-scented béarnaise. It is elegant enough for a celebration yet simple enough for a quiet evening at home, and it shows off the produce Icelanders have relied on for centuries.
About Thorskhnakki með Bernaise
Icelandic cooking is known for its pure, unfussy ingredients, and Thorskhnakki is a fine example of that tradition. The name refers to the tender loin taken from the back of the cod, the prized cut that stays firm and flaky in the pan. This is not only a pleasure to eat but also a reflection of Iceland’s natural larder and its long relationship with the sea. Served under a creamy béarnaise sauce, the dish becomes the highlight of any festive table.
Ingredients (serves 1–2)
- 250 g thorskhnakki (cod loin)
- 100 g butter
- 2 egg yolks
- 1 tablespoon white wine vinegar
- 1 teaspoon lemon juice
- Salt and pepper, to taste
- Fresh herbs, to garnish
Shopping for the ingredients
To cook this dish well, it pays to choose the freshest possible ingredients. Start by looking for good-quality cod loin at a trusted fishmonger or a well-stocked supermarket. The fish should smell clean and of the sea, with firm, translucent flesh — that alone accounts for most of the flavour. The remaining ingredients matter too: the butter, egg yolks and seasonings are the backbone of the béarnaise, so buy them as fresh as you can.
Preparing the dish
Good preparation is the key to success here. Begin by rinsing and drying the cod thoroughly, patting it with kitchen paper so it browns rather than steams. Cut the fish into portion-sized pieces and season with salt and pepper. While that rests, get the sauce ingredients ready: melt the butter gently and whisk the egg yolks together with the white wine vinegar and lemon juice. With everything to hand, the cooking itself takes only minutes.
Step-by-step instructions
- Fry the pieces of thorskhnakki gently in a pan with some of the melted butter until they turn golden brown.
- Make the béarnaise by whisking the egg yolks with the vinegar and lemon juice over a bain-marie until light and foamy.
- Add the melted butter slowly, whisking all the while, until the sauce emulsifies and thickens.
- Arrange the fish on a plate and spoon the béarnaise generously over the top.
- Garnish with freshly chopped herbs and serve piping hot.
Gluten-free / lactose-free version
Thorskhnakki is straightforward to adapt, and the sauce is the only part that needs attention. To keep the dish gluten-free and lactose-free, choose a certified gluten-free vinegar and a lactose-free butter or a good plant-based alternative. The main ingredient, cod, is naturally free of both gluten and lactose, so the flavour stays exactly as it should while everyone at the table can tuck in — much like the naturally simple Hardfiskur that Icelanders have eaten for generations.
Tips for vegans and vegetarians
Vegans and vegetarians can recreate the spirit of this dish with a little imagination. Instead of cod, thick slabs of cauliflower steak or firm tofu give a similar texture and take on the sauce beautifully. A plant-based béarnaise comes together with soaked cashews and unsweetened plant yoghurt, sharpened with the same vinegar and lemon. These swaps let plant-based cooks enjoy the aromas and contrasts that make the original so appealing.
More tips and tricks
To get the very best from your thorskhnakki, a few small habits help. Play with different herbs and seasonings — tarragon in particular is the classic partner for béarnaise — to shape the flavour to your own liking. Frying at a slightly higher heat gives the fish an appetising crust while keeping the inside moist. Serving it with seasonal vegetables or a crisp salad turns it into a complete, well-balanced meal.
Adapting the recipe to your taste
Tailoring this recipe to personal preference is easy. If you like a bit of heat, a pinch of paprika or chilli gives the fish a gentle kick. Alternatively, a slice of lime or orange on the plate creates a sweet-sour contrast against the rich sauce. Small adjustments like these change the flavour profile completely and keep the dish interesting each time you make it.
Ingredient substitutions
If you do not have everything to hand, there are plenty of creative alternatives. Other proteins such as chicken or meaty mushrooms stand in well for the fish and offer a comparable texture, while another firm white fish works just as happily — the same principle behind Steiktur Fiskur Med Rjomasosu. For the sauce, a low-fat margarine can replace some of the butter to lighten things up. Substitutions like these keep the recipe flexible without losing its character.
Drink pairing ideas
The right drink makes a noticeable difference. A crisp white wine is the natural companion to fish and echoes the buttery, herbal notes of the béarnaise perfectly. A sparkling mineral water is a good alternative that refreshes the palate between mouthfuls. For an alcohol-free option, homemade lemon or lime cordial rounds off the flavours in a pleasingly harmonious way.
Serving and presentation ideas
Presentation is part of the pleasure. Serve the thorskhnakki on a colourful plate so the pale fish and golden sauce stand out. Pour the béarnaise sauce generously over the fillet and finish with a scattering of fresh herbs. A wedge of lemon or a few edible flowers lift the whole plate and will impress your guests before they have even picked up a fork. Buttered Rugbraud on the side makes a fitting Icelandic accompaniment.
A bit of history
Thorskhnakki has its roots in traditional Icelandic home cooking and shows the resourcefulness of the country’s cooks. The reliance on cod mirrors Iceland’s rich fishing heritage, which for centuries shaped both the economy and the daily diet. Dishes like this one matter to the island’s culture precisely because they celebrate fresh, local produce, a thread that runs through all of Icelandic cuisine. By marrying old-fashioned preparation with modern touches such as béarnaise, thorskhnakki has stayed a firm favourite in many households.
More recipe ideas
Summary: Thorskhnakki með Bernaise
All in all, Thorskhnakki is the perfect way to bring the flavours and culture of Iceland into your own kitchen. With straightforward instructions and plenty of room to adjust the ingredients, even a beginner can turn out something genuinely impressive. The interplay of delicate fish and rich, creamy sauce is a treat for the senses and lends any meal a touch of elegance. Let it tempt you — this is a dish that deserves a place at your table.
