Ming is On the Road in Iceland and kicks off his time on the Nordic island nation by exploring its coastline with chef Gísli Matthias. First stop is a visit to the Ocean Cluster where innovation meets tradition in using 100% of Iceland's key fish, cod. Then Ming and chef Aundunsson forage for "sea truffles" among other seaweeds on Reykjavik's dramatic coast to use in their cod dishes. Chef Aundunsson makes an eye-catching whole roasted cod head with angelic emulsion and angelic potato salad while Ming makes rice paper-wrapped od with mushroom compound butter. It's Icelandic cod two ways this week on Simply Ming.