Today we embark on a culinary voyage to unearth rare gems from Europe and the Americas! Forget the usual fare—you’re in for Icelandic fish stew, an Argentine cutlet topped with an egg, and a British spiced dessert made from stale bread.
Country: Iceland.
Main ingredient: Cod (fresh or fresh-frozen).
Ingredients (serves 4):
Cooking process:
Prep the potatoes: Bring 1.5 L salted water to a boil in a thick-bottomed pot. Add the potatoes and cook over medium heat for 10–12 minutes. Test for doneness with a fork—they should pierce easily but not fall apart. Drain, leaving the potatoes in the pot.
Poach the fish: In a separate pot, bring 1 L water with the bay leaf to a boil. Reduce heat to low, add the cod cubes, and poach for 4–5 minutes. The fish is done when the flesh turns opaque and flakes easily with a fork. Drain, discarding the bay leaf.
Make the sauce: Melt the butter in a saucepan over medium heat. Add the onion and sauté for 5–6 minutes until translucent—no golden browning. Sprinkle in the flour and stir constantly for 1–2 minutes until a faint nutty aroma rises. Gradually whisk in the milk and cream, avoiding lumps. Bring to a boil, then reduce heat and simmer for 3–4 minutes until thickened (the sauce should coat the back of a spoon).
Assemble the dish: Add the poached fish and onion to the potatoes. Gently fold to avoid breaking the ingredients. Pour in the hot sauce, season with salt and pepper, and warm over low heat for 2–3 minutes, stirring constantly. The dish is ready when the sauce is evenly distributed and tiny bubbles form at the edges.
Finishing touches: Remove from heat, stir in the parsley, and cover. Let rest for 5 minutes before serving. Serve hot with rye bread or a boiled egg.
💡 Fact: Plokkfiskur is a traditional Icelandic dish made from leftover fish and potatoes. Its name translates to “mashed fish,” and it was a primary protein source for Icelandic fishermen during the cold winter months.
Country: Argentina.
Main ingredient: Beef (thin flank or tenderloin).
Ingredients (serves 2):
Cooking process:
Prep the meat: Pound the steaks with a mallet to a 5 mm thickness, distributing the blows evenly. Season both sides with salt and pepper. Set up three plates: one with flour, one with beaten eggs (mixed with vinegar and water), and one with breadcrumbs.
Breading: Dredge each steak in flour, shaking off the excess. Dip into the egg mixture, letting the excess drip off. Finally, coat in breadcrumbs, pressing firmly to adhere. Place on a plate and let rest for 10 minutes to set.
Fry the milanesa: Heat the vegetable oil in a skillet over medium heat. Fry the steaks for 3–4 minutes per side until golden brown and crisp. Doneness is judged by the crust and even color. Transfer to a paper towel to drain excess oil.
Poach the eggs: In a clean skillet, melt the butter over medium heat. Add the garlic and sauté for 30 seconds until fragrant. Crack the eggs into the skillet, reduce heat to low, and cook for 2–3 minutes. The whites should set, but the yolks should remain runny. Season with salt and pepper.
Assemble the dish: Place one poached egg on each milanesa. Garnish with chopped parsley. Serve immediately with fries or a fresh vegetable salad.
💡 Fact: Milanesa a Caballo is a prime example of Italian immigration’s influence on Argentine cuisine. The name a caballo (“on horseback”) reflects how the egg sits atop the cutlet, like a rider on a horse. This dish became a symbol of Argentine fast food and is served in diners nationwide.
Country: United Kingdom.
Main ingredient: Stale white bread.
Ingredients (serves 6):
Cooking process:
Prep the bread: Preheat the oven to 160°C (320°F). Grease a 20×20 cm baking dish with butter. Spread the bread cubes evenly in the dish.
Make the custard: Heat the milk and cream in a saucepan over medium heat until tiny bubbles form at the edges (do not boil). In a separate bowl, whisk the eggs with brown sugar, cinnamon, nutmeg, and vanilla until smooth. Slowly pour the hot milk mixture into the egg mixture, whisking constantly.
Soak the bread: Gradually pour the custard over the bread, distributing it evenly. Let sit for 15 minutes so the bread absorbs the liquid. Press down gently with a spoon if needed to submerge any floating cubes.
Bake: Place the dish in the preheated oven and bake for 40–45 minutes. The pudding is done when the top is golden brown and the center jiggles slightly when shaken. If the top browns too quickly, cover with foil.
Finishing touches: Remove from the oven and let cool for 10 minutes. Dust with powdered sugar before serving. Serve warm with vanilla ice cream or whipped cream.
💡 Fact: Spiced Bread Pudding is a traditional British dessert made from leftover bread in the 19th century. Unlike classic bread pudding, this version skips the fruit and relies on spices for flavor. It was especially popular in London’s working-class neighborhoods and was considered an economical way to use stale bread.