Skrei with Bacon, Egg and Lemon and Onion Cream Sauce

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.

Difficulty Medium
Give your rating


Number of servings

Chicken gravy

Lemon and onion cream sauce

Serve with


  • 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.