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.
