Grilled Skrei with Pea Purée, Mint Oil and Almond Foam

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. 

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Number of servings

Pea purée

Almond foam


  • 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.

Mint oil

  • 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.

Pea purée

  • 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.

Almond foam

  • 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.