Skrei with Jaroma Cabbage

Norwegian Skrei is in season now. But it is a very expensive type of fish.

But worth its price. I bought 250 g for 12€. Luckily less you do with it, more its special flavour and structure comes out to play.

I only seasoned it and cooked it in a pan with butter and garlic. 

I bought a jar of Organic fish stock at the fishmonger. I used the stock to cook the jaroma cabbage in. Then drained it and saved the stock for a roue.

As a side I microwaved some small potatoes and the garlic butter from the pan went over them.

Ingredients:

250 g Skrei

Fish seasoning

4 tbsp butter

3 cloves of garlic

400 ml organic fish stock

250 g Jaroma cabbage

1 tbsp flour

75 ml milk

2 tsp mustard cream

2 tsp horseradish

3 tbsp creme fraiche

Salt and pepper

Chives, dill

4 potatoes

Cut the cabbage in 1 cm strips. Heat up the stock and put it in to cook 3 to 4 min. Drain and keep the stock.

Use the same pot and melt 2 tbsp butter and add the flour. Stir very well and add milk, stir to prevent lumps. Add stock - about 250 ml.

Then put in mustard, horseradish and creme fraiche. Put the cabbage back in with some fresh chives and dill.

Cut the Skrei in 1 inch pieces and removing it from the skin. Season with fish seasoning.  Heat up a pan with the butter and fry the garlic, then put the fish in and let it get color 3 min on each side.

Serve with butter garlic potatoes.