Like our music? Enjoy a free 30-day of Epidemic Sound for the best royalty-free music: http://share.epidemicsound.com/BEFRS - - - - - - - - - - - - - - - - - 1. BITIN ADDRESS: 12 Niels Finsens gøta, Tórshavn 100, Faroe Islands WEBSITE: bbitin.fo
🇫🇴FILLET HADDOCK: Lightly fry haddock for about 10 minutes. On a piece of toast with butter, lay a piece of lettuce, cut the fried haddock in half, and place on the lettuce. Top with tartare sauce, potato strings, and dried shredded fish.
🇫🇴BEEF TENDERLOIN: Season beef tenderloin with thyme, pepper, rock salt, and massage meat. In a frying pan, add butter, then lightly grill meat for 2 minutes. Bake the beef tenderloin for about 25 minutes. In a pan, fry eggs. Slice onions and place them in a container with flour. In a black bowl, add flour, then pour in beer butter. Add the raw onions, then fry them. On sourdough bread with butter, add lettuce, three slices of beef tenderloin, remoulade, grilled onions, fried onion rings, pickled mushrooms and parsley.
PRICE: $11.40 USD for each - - - - - - - - - - - - - - - - - 2. LANGOUSTINE FISHING FISHERMAN: Elmar Sigmosson FISH FACTORY CHAIRMAN: Kaj Otto Frederisksberg
🇫🇴LANGOUSTINE: Homemade cocktail sauce: In a bowl, add tomato water, tomato, lemon juice, lime juice, smoked paprika powder, celery salt, horse radish, Worcestershire and Tabasco. Bring Faroese vodka to a boil, then torch it to keep the spice for the Cocktail sauce. Pour the vodka into the bowl and mix. Pour back into the pot. Add chopped parsley and chopped celery. Heat it on the fire. On a small grill, lightly grill the langoustine.
🇫🇴SEA URCHIN: Place cleaned sea urchin on a bed of rock salt. Drizzle parsley oil and lemon juice. Finish with parsley stems.
🇫🇴HORSE MUSSELS: Smoke horse mussels | Emulsion: Pan-fry the off cuts until golden brown and then add to blender. Add egg yolk and olive oil and blend. Chop sweet cicely, then add in the emulsion. Add chives, lemon and parsley and mix. Clean the shell. Add the emulsion. Top with crispy kale, then smoked horse mussel, parsley and kale. Sprinkle with dried seaweed.
🇫🇴OCEAN PERCH: Slice the cured ocean perch filet & brush with seaweed oil. Spread xo paste on top. On a separate plate, add pickled fennel and cucumber, then Faroese turnip. Add on the cucumbers and fennel. Top with dill powder. Serve with gooseberry sauce, chili oil.
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🥒 ABOUT BEFRS: Hey, I’m Sonny! I’m from the US but I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.
If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture. - - - - - - - - - - - - - - - - - 🎬 CREDITS: HOST » Sonny Side DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải CAMERA OPERATOR » Tran Quang Dao VIDEO EDITOR » Thai Do COLOR & MASTER » Quà Nguyễn PRODUCER » Liz Peterson PRODUCTION ASSISTANT » Nhi Nguyen LOCAL PRODUCER » Gauih + Marita (Faroe-Ice Productions) | @faroeiceproductionz LOCAL PRODUCTION ASSISTANT » Ragna Maya
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