Skrei with Bacon, Egg and Lemon and Onion Cream Sauce
It is a good idea to use a digital thermometer when baking fish in the oven. The fish is ready when the internal temperature is 52-55°C.
Ingredients
Chicken gravy
Lemon and onion cream sauce
Serve with
Procedure
Preheat the oven to 75 °C.
Scrape the skin thoroughly and cut the fish in suitable portions. Season with salt.
Fry the Skrei, skin-side down, in a little bit of oil in a frying pan.
Place the Skrei pieces in an oven tray and bake in the oven for approx. 15 minutes. Remove the skin.
Chicken gravy
Boil the hen broth until it thickens. It should have a jelly-like consistency.
Season to taste with lemon juice and sherry vinegar.
Dice and fry the mushrooms. Add them to the gravy.
Just before it is time to serve, stir in cold butter.
Lemon and onion cream sauce
Finely chop onion and juice lemon.
Sauté the onion soft in butter, add lemon juice, white win vinegar and water.
Cook until the onion is completely soft and mash it.
Taste with salt, sugar and cayenne pepper.
Serve with
Dice bacon and fry until crispy.
Pan-fry the quail eggs gently in a little butter.
Serve the Skrei with bacon, quail eggs, chicken gravy and lemon and onion cream sauce, topped with chopped chives and breadcrumbs.
Tip: If you can't find quail eggs, you can use a smaller amount of regular eggs.