Ingredients
Preparation
- 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.