Oven-Baked Skrei with Jerusalem Artichoke Purée and Pickled Kale

Skrei is a Norwegian delicacy and in this recipe it is served with Jerusalem artichoke purée, pickled kale, brown butter and lemon wedges.

Difficulty Easy
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Ingredients

Number of servings

Jerusalem artichoke purée

Serve with

Procedure

  • Preheat the oven to xxxxx °C.

  • Cut the skrei into portions, place in a grease oven-proof dish and bake in the oven for approx. 20 minutes.

Jerusalem artichoke purée

  • Preheat the oven to 200 °C.

  • Peel the Jerusalem artichoke, place on a aluminium foil with butter and bake in the oven for 40-50 minutes.

  • Mash with miso paste to an even purée and season with salt and lemon juice to taste.

  • Keep the purée warm in a casserole with lid.

Pickled kale

  • Rinse kale, remove the stems and cut as thinly as possible,

  • Bring water to a boil with sugar and vinegar. Remove from the heat and add kale to the brine.

  • Let the kale pickle in the brine for 30 minutes before serving.

Serve the skrei with Jerusalem artichoke purée, pickled kale, brown butter and lemon wedges.