In this recipe the skrei is served with homemade mint oil, pea purée and almond foam. It is a delicacy no one can say no to.
Preheat the oven to 110 °C.
Cut the skrei into portions.
Combine water, salt and lemon zest, and leave the skrei in the brine for 30 minutes.
Rinse the fish in cold water and gently dry with a paper towel.
Heat a grill pan with a little rapeseed oil.
Dip the fish in cream until covered and quickly grill on both sides on high heat.
Place a fish in a greased oven-proof dish, insert a cooking thermometer in the thickest part of the fish and bake in the oven until it has a core temperature of 40 °C.
Pick the leaves of the mint plant and save some of the smaller leaves for garnish.
Heat up the oil to approx. 70 °C, add mint leaves and mix with a hand blender.
Strain the mint oil through a coffee filter.
Bring water with a little salt to a boil, add peas and blanch.
Strain off the water and mash with butter to an even purée.
Season with salt and lemon juice to taste.
Toast almonds in a casserole, remove half of them and finely chop for garnish.
Add milk to the casserole and leave to simmer.
Foam up the milk before serving.
Serve the skrei with mint oil, pea purée and almond foam, and garnish with mint leaves and chopped almonds.