This succulent salt baked fish, infused with delicate herbal aromas, is the perfect offering for Njord, the Norse god of the sea and seafaring.
An Ancient Norse Mythology Feast
Embark on an epic culinary adventure as we prepare a decadent feast inspired by Vanaheim, one of the Nine Realms of Ancient Norse mythology, and the gods that inhabit it. Travelling up the winding branches of Yggdrasil, the mighty world tree, we arrive at the mystical realm of Vanaheim.
This resplendent realm of lush and bountiful fields, shining lakes, and verdant forests is home to the Vanir, ancient gods of nature and fertility. In the spirit of community and kinship, we set out to honour the Vanir deities by preparing a lavish feast. With each dish, we celebrate the deep connections between food, culture, and the natural world.
Njord, Lord of Ships
In the realm of Vanaheim, we travel from fertile fields to the edges of a vast, boundless sea – home of Njord, god of the sea and the lord of ships. As the guardian of seafarers and fishers, Njord offers solace and safe passage to all those who brave the tumultuous waves. His presence is keenly felt in the rolling waves, navigating the tempestuous waters like a seasoned sailor and guiding the voyages of men with a gentle but unwavering hand.
He rules the course of the wind, and stills sea and fire; on him shall men call for voyages and for hunting
- The Prose Edda by Snorri Sturluson
Baked with a sea salt crust and stuffed with aromatic herbs and lemon, this impressive entrée takes its inspiration from the divine shipwright of the Vanir. The salt forms a protective barrier which locks in moisture and infuses the fish with the delicate aroma of fresh herbs. After baking, the crust is cracked open, revealing succulent, perfectly cooked fish that pays homage to Njord. Served with a tangy mustard tarragon sauce, this salt baked fish is the perfect offering for the lord of ships.
Ingredients
Fish: This simple but impressive cooking method can be used with many different kinds of whole fish. Salmon, trout, sea bass, or sea bream would all work well with this method. I have used trout. This recipe has been formulated for either two small or one large fish.
Salt: The best salt to use for this application is a fine sea salt. Kosher salt will also work well, however, I would avoid using iodized table salt if possible.
Fresh tarragon: I love the fragrant, anise flavour of fresh tarragon although it can sometimes be hard to source. Substitute with fresh dill if you prefer.
How to make Njord’s Salt Baked Fish with Mustard Tarragon Sauce
Prep the fish
Rinse and pat the fish dry. Thinly slice the lemon. Season the inside of the fish with a little kosher salt. Stuff the cavity with lemon slices and sprigs of fresh dill and tarragon. Repeat with the second fish, if using.
Bake the fish
Preheat the oven to 400℉. In a large bowl, combine the sea salt and water. Mix together with your hands until the salt feels like wet sand. The salt should be wet enough to hold together when squeezed, if not, add a bit more water.
Spread a layer of the salt, a little wider than the fish, on the baking sheet. Place the fish on top of the salt. Pack the remaining salt around the fish, completely encasing it. Ensure that there aren’t any holes in the salt.
Bake the fish for around 20 minutes until it reaches an internal temperature of 145℉. Use an instant read thermometer to stab through the salt crust and check the temperature of the fish. A larger fish will take longer.
Make the mustard tarragon sauce
While the fish is baking, make the sauce. In a small mixing bowl, combine the Dijon mustard, grainy mustard, honey, lemon juice, apple cider vinegar, kosher salt and pepper. Whisk together until smooth. Add the olive oil, fresh dill and tarragon and whisk together. Chill until serving.
Serve Njord’s Salt Baked Fish
To serve the fish, crack the salt crust open and break it off the fish. Scrape off all the salt from the fish. Use a knife to gently peel back the skin. Using a large spoon, separate the two sides of the top fillet, then slide the spoon under each side of the fillet and gently lift it off the bones. Transfer the fillet to a serving platter. Repeat with the other side of the top fillet.
Sever the spine from the head and then peel it off the bottom half of the fish. To remove the bottom fillet, remove the fish and place upside-down on a cutting board. Peel the skin off and transfer the fillet to the serving platter.
Serve the fish with the mustard tarragon sauce and enjoy!
