1000 ml water
100 g salt
Bring 200 ml of water with salt to a boil until the salt has dissolved. Add the rest of the water and the lemon peel and let cool. Clean the fish and let sit in the brine for 30 minutes. Carefully remove the fish, rinse and dry with paper towels. Store in the refrigerator until preparation. (Note: you can cure the fish a day in advance without any problems.)
Cured, lightly smoked and baked in the oven
Set the oven at 80° C. Place the fish on a perforated baking sheet and cover in plastic wrap. Place the hay in a deep sheet and light on fire; place the perforated sheet above this so the fire is smothered. Then bake the Skrei in the oven until the internal temperature is about 40 °C (about 30 minutes). Remove the fish from the oven and smoke again. Alternative procedure: place the fish on a sheet, cover with plastic wrap and smoke with a smoking gun and elm chips. Bake the fish in the oven at 80 °C until the internal temperature reaches 40 °C.
Cured and baked in Kombu
1 leaf Kombu algae
Soak the algae leaf. Wrap the fish in the leaf using string to help. Bake in the oven until the internal temperature is 40 °C. Serve in one piece on seaweed or portion into pieces, which are then heated in the oven.
Baked under lard
Lardo cut in thin slices
Set the heating cabinet to about 70 °C. Cover the bottom of a sheet with plastic wrap and brush with oil.
Place the fish on this in portioned pieces and cover with Lardo. Bake the fish until the internal temperature is 40 °C. Remove the Lardo and carefully keep warm in the oven until you are ready to serve it.
Cured, grilled and baked in the oven
A large piece of cured Skrei
Set the oven to 160 °C and heat up a grill pan or a charcoal grill. Submerse the fish in cream and place on the grill. Grill the fish shortly and then finish baking it in the oven (about 3-4 minutes).
Boiled seaweed with mushrooms
4 pieces of Skrei
2 l fish stock
2 EL fish sauce
200 g Kombu
20 g dried porcini mushrooms
100 ml soy sauce
50 g salt
4 bay leaves
4 juniper berries
Cook all ingredients together for 30 minutes and then steep for a further 30 minutes. Sieve and season to taste with lemon and salt. Let the fish simmer in the brine until it is soft except for a small core.
Crispy Skrei skin with cream on roe from Skrei
1 kg Skin from Skrei
2 l deep frying oil
500 g smoked row from Skrei
2 EL sour cream
3 EL brown butter
1 EL soy sauce
Scrape off scales and meat from the skin, place on baking paper and let dry overnight in the oven at 75 °C.
Heat up the oil to 180 °C, deep fry the skin until it is crispy and season to taste with salt. Cut the roe sack into larger pieces and shortly fry in a little bit of oil. Mix the roe in a blender with the soy sauce and sour cream until it has a smooth consistency.
Add the brown butter until the cream thickens and then season to taste with lemon.
Smoked Skrei head
1 Skrei head
2 l 30% brine
Smoking chips and smoker box
Cut the head in the middle and let cure in brine for 4 hours after removing gills. Place the head on the chips in the smoker box. Ignite the chips and bake in the oven for 1 hour at 90 °C. Serve the head in one piece or remove the cheeks and serve only these separately.
Dark winters and temperatures under the freezing point normally mean that you cannot find any fresh ingredients from the region. However, you should take a look and see what your suppliers have. Mother Nature still has something to offer in the winter. For example, you can find young vegetables that were not transported across entire continents or grown in a greenhouse. Skrei is only available between January and April. It fits wonderfully to the seasonal vegetables and fruits and it also has a lot of friends in the pantry. Jerusalem artichokes fit perfectly to the Norwegian fish. Winter apples are first harvested in October and actually taste better after they have been stored for a few months. Winter potatoes are in the ground for a long time before they are harvested. Their skin is thicker, which is why they last longer and taste better.
Potatoes: Mashed, mushed, pressed – you decide.
Endive: Tastes pleasantly bitter.
Kale: Healthy, with vitamins and minerals.
White radish: The relation to the red radish can be identified through the taste.
Yellow onions: A classic flavor enhancer.
White cabbage: Rich in fibers and full of vitamin C.
Black cabbage: Softer and milder than green and white cabbage.
Salsify: Like asparagus with a hint of nuts.
Apples: The sweet and sour taste fits well with fish.
Hazelnuts: Accentuate the taste of many fish dishes.
Clementines: Are healthy and delicious.
Jerusalem artichokes: Soft and aromatic with their own character.
Beetroot: Easy to prepare, healthy and with a wonderfully sweet taste.