Tuesday, 30 January 2018

Skrei with bacon topping and dill butter

The fishmonger sold fresh Skrei today. They had huge fillets on ice and I bought a thick piece of one fillet. Now is the time of year the Norwegians fish this out of their waters. The Skrei march down from the Barent Sea into warmer water and that is a very long way. These fish are a lot heavier then  the regular cod you can buy all year round.

The best way to prepare it is to just let it speak for itself taste wise. A bit of sea salt and some pepper, a bit of oil and some butter to finish.
With a great topping and a little sauce you have a wonderful dish.
Dill is a herb that is so much used in Scandinavian cuisine, so I bought some and made a dill butter the rest went into some salad.

recipe for 2:
400 g Skrei
4 pieces of bacon
2 spring onions
1 bunch of dill
6 medium potatoes
salt and pepper
1 garden cucumber
Sherry vinegar
olive oil
Season the fish on both sides with salt and pepper.
Peel the potatoes and start them in cold salted water and cook until soft, drain, add butter, milk and nutmeg and season with salt and pepper and mash.
Fry the bacon and cut into small chunks.
Fry the chopped spring onion in the bacon fat.
Chop the dill and in a small pan heat it up with a good amount of butter, season with salt.
Heat up a pan with some oil and place the fish in skin side down and bake it for 5 min, then turn it and add butter to the pan. Finish the fish and take care, that it does not get too dry.
Peel the cucumber, salt it for 5 min, wash and season again and add the dressing and the rest of the dill.

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