Mjólkursoðinn Lundi

Mjólkursoðinn Lundi Recipe - Icelandic Puffin and Bacon Stew

Region / culture: Iceland | Preparation time: 30 minutes | Cooking time: 1-2 hours | Servings: 4

Introduction

Mjólkursoðinn Lundi, also known as Puffin in Milk Sauce, is a traditional Icelandic dish that is both hearty and flavorful. This dish features tender puffin meat cooked in a creamy milk sauce, making it a unique and delicious meal.

History

Puffin has been a staple food in Iceland for centuries, with the meat being a good source of protein and nutrients. Mjólkursoðinn Lundi is a classic Icelandic recipe that has been passed down through generations, with each family adding their own twist to the dish.

Ingredients

4 puffins
50 g smoked bacon
50 g butter
300 ml milk
300 ml water
salt to taste

Sauce

30 g butter
4 tbsp flour
400 – 500 ml cooking liquid
salt and pepper to taste
caramel/sauce colouring as needed
red currant jelly to taste (optional)
whipped cream to taste

How to prepare

Skin or carefully pluck and singe the puffins.
Remove and discard the innards.
You can use the breasts alone or cook the whole birds.
Wash the puffins well in cold water and rub them with salt, inside and out.
If using whole birds, truss them.
Thread strips of bacon through the breasts.
Brown the birds on all sides and tightly stuff them into a cooking pot.
Heat the milk and water, then pour it over the puffins.
Bring to a boil and cook on low for 1-2 hours (test the birds for softness).
Occasionally turn the birds.
Remove the birds from the cooking liquid and keep them warm while you prepare the sauce.

Sauce

Melt the butter and stir in the flour to make a white sauce.
Strain the cooking liquid and gradually add it to the butter/flour mixture.
Add coloring and spices to taste, and redcurrant jelly/cream if using.
Serve with boiled and/or caramelized potatoes and lightly boiled vegetables such as carrots, peas, and Brussels sprouts.

Variations

Add chopped herbs such as thyme or parsley to the sauce for extra flavor.
Substitute the puffin meat with chicken or turkey for a different twist on the dish.

Cooking Tips & Tricks

Make sure to brown the puffins on all sides before cooking them in the milk and water mixture to seal in the flavor.

- Be sure to cook the puffins on low heat for 1-2 hours to ensure they are tender and fully cooked.

- Strain the cooking liquid before adding it to the butter and flour mixture to ensure a smooth and creamy sauce.

Serving Suggestions

Serve Mjólkursoðinn Lundi with boiled or caramelized potatoes and lightly boiled vegetables such as carrots, peas, and Brussels sprouts.

Cooking Techniques

Browning the puffins before cooking them in the milk and water mixture helps to seal in the flavor and create a delicious crust on the meat.

- Gradually adding the cooking liquid to the butter and flour mixture while stirring constantly helps to create a smooth and creamy sauce.

Ingredient Substitutions

If puffin meat is not available, you can substitute it with chicken or turkey.

- You can use vegetable broth instead of water for a vegetarian version of the dish.

Make Ahead Tips

You can prepare the sauce ahead of time and reheat it before serving with the cooked puffins.

Presentation Ideas

Serve Mjólkursoðinn Lundi in a large serving dish with the sauce poured over the puffins. Garnish with a dollop of whipped cream and a sprinkle of chopped parsley for a beautiful presentation.

Pairing Recommendations

Pair Mjólkursoðinn Lundi with a crisp white wine or a light beer to complement the rich and savory flavors of the dish.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Calories: 350 per serving

Carbohydrates

Carbohydrates: 15g per serving

Fats

Total Fat: 20g per serving

Proteins

Protein: 25g per serving

Vitamins and minerals

Mjólkursoðinn Lundi is a good source of iron, vitamin B12, and niacin.

Alergens

Contains dairy (butter, milk) and gluten (flour).

Summary

Mjólkursoðinn Lundi is a rich and satisfying dish that provides a good balance of carbohydrates, fats, and proteins. It is also a good source of essential vitamins and minerals.

Summary

Mjólkursoðinn Lundi is a traditional Icelandic dish that is both delicious and satisfying. With tender puffin meat cooked in a creamy milk sauce, this dish is sure to become a new favorite at your dinner table.

How did I get this recipe?

by its unique name - Mjólkursoðinn Lundi. I had never heard of this dish before, but the moment I laid eyes on the ingredients and instructions, I knew I had to try it.

I first came across the recipe for Mjólkursoðinn Lundi during a trip to Iceland many years ago. My dear friend Sigridur, who was born and raised in Reykjavik, invited me to her home for a traditional Icelandic dinner. As soon as I walked through the door, the enticing aroma of spices and herbs filled the air, making my stomach growl in anticipation.

Sigridur welcomed me with a warm embrace and a mischievous twinkle in her eye. "Tonight, we will be having Mjólkursoðinn Lundi," she announced with a proud smile. "It's a traditional Icelandic dish made with tender puffin meat in a creamy milk sauce."

I must admit, I was taken aback by the thought of eating puffin, a cute and beloved seabird in Iceland. But Sigridur assured me that it was a delicacy in her country, and I trusted her culinary expertise.

As we cooked together in her cozy kitchen, Sigridur shared the story of how she learned to make Mjólkursoðinn Lundi from her grandmother. She recounted how her grandmother used to take her out to sea to catch puffins, teaching her the traditional methods of hunting and preparing the bird.

"It was a rite of passage for us Icelandic women to learn how to cook puffin," Sigridur explained. "We would honor the spirit of the bird by using every part in our meals, from the meat to the bones to the feathers."

As we sat down to enjoy our meal, I marveled at the rich and creamy sauce that enveloped the tender puffin meat. The flavors were unlike anything I had ever tasted before - savory, earthy, and slightly gamey, with a hint of sweetness from the milk.

From that moment on, Mjólkursoðinn Lundi became a special dish in my repertoire, a reminder of the time I spent with Sigridur in Iceland. Whenever I make it, I am transported back to her kitchen, the memories of our shared laughter and culinary adventures flooding back.

Over the years, I have made some tweaks to the original recipe, adding my own personal touch to make it truly my own. I have shared it with friends and family, delighting in their surprised reactions when they learn that puffin meat can be so delicious.

One day, as I was preparing Mjólkursoðinn Lundi for a dinner party, my granddaughter walked into the kitchen and asked me about the dish. I could see the curiosity in her eyes, the same spark of adventurous spirit that I had when I first discovered the recipe.

I sat her down at the kitchen table and told her the story of how I learned to make Mjólkursoðinn Lundi from Sigridur in Iceland. I shared with her the importance of honoring traditions and embracing new culinary experiences, even if they may seem unusual at first.

As we cooked together, stirring the creamy sauce and simmering the puffin meat to perfection, I saw the same joy and wonder in my granddaughter's eyes that I had felt all those years ago. And as we sat down to enjoy our meal, I knew that the recipe for Mjólkursoðinn Lundi would continue to be passed down through generations, a symbol of our shared love for food and family.

And so, dear reader, I hope you too will be inspired to try new recipes and embrace culinary traditions from around the world. Who knows what delicious discoveries you may uncover along the way? Bon appétit!