In the old days, Icelandic butter was made in a plunger churn. Butter was produced using milk both from cows and from ewes. The milk was placed in a trog (a wooden tray with high sloping sides) and left to stand, after which the skimmed milk was...
600–800 g small halibut/fillets (skinned and cleaned)
salt and pepper
butter and oil for frying
Slice the halibut into suitably sized pieces. Heat a frying pan with oil, season the fish with salt and pepper and fry on one side until it is lightly coloured. Add a knob of butter to the pan and allow it to brown, which will give it a slightly caramelised flavour.