So this week we are cooking a dish from the Falkland Islands! The Falkland Islands are an isolated archipelago and can be found somewhere South West of Argentina, but strangely they are part of the UK. Although the Argentinians still envy the British very much, since Argentinians consider the Falklands theirs. About 25 years ago they even had very bloody war about it that lasted 72 days. The capital of the Falkland Islands is Stanley the most Southern capital in the world. Well capital might be a big word since only 3000 people live there. See why I used isolated now? 🙂 Things that are very normal to use like movie theaters and big departments stores can’t be found. In fact there are only 2 supermarkets in the entire archipelago!
Things you didn’t know about the Falkland Islands:
- London and the Falkland islands are at the same latitude. 52 degrees! Although London is of course on the Northern Hemisphere and the Falkland Islands on the Southern Hemisphere.
- The international airport on the Falkland Islands is one of the only ones in the world located on a military base. It is called Mount Pleasant.
- Almost everyone in the Falkland Islands owns a four wheel drive car since a lot of the roads on the Islands are unpaved.
- They have a tradition, nobody knows where it comes from but the Falklanders seem to think it’s lucky to pin your shoe on a hill they call Boot Hill nowadays.
- A lot of islands that have really strange names like some crazy drunk pirate named them for instance: there is an island called Whisky and next to it you can find island Rum.
With only 3000 inhabitants it’s hard to find a national dish! But after a long search I found something! This fish is amazing!
Ingredients: Two fresh mullets, hot wok, 100g of grated potatoes & carrots & turnips, 1 teaspoon of minced garlic, vegetable oil for frying, 0ne tablespoon of cornflour for seasoning.
For the Hollandaise sauce:500g butter, 6 whole black peppercorns, 25 ml tarragon wine vinegar, 3 egg yolks
- Mix all ingredients in a bowl and season with salt and pepper
- Shape into cakes and using a metal ring , pan fry on both sides
- Transfer to medium hot oven for 15 minutes
- Using a hot smoker or wok smoke the fillet of mullet for about ten minutes until fish is tender and moist
- Melt the butter gently
- In a saucepan reduce vinegar by half with peppercorns
- Using a food processor whisk egg yolks and incorporate the cooled reduced vinegar. Then incorporate the butter until sauce forms.