In this recipe the skrei is pan-fried in oil, then in garlic and butter. The recipe is then served with a capers butter, eggs and Norwegian prawns.
Cook egg for approx. 8 minutes, until almost hard-boiled. Finely chop or grate.
Cut the skrei in servings and sprinkle with salt. Leave for approx. 7 minutes, rinse off the salt and gently dry with a paper towel.
Heat sunflower oil in a frying pan and fry the skrei until almost cooked through, 6-7 minutes.
Gently flip the fish, add garlic and butter to the pan and cook for 1-2 minutes on the other side. Baste the fish with the butter.
Finely chop shallot and lightly sauté in butter with capers.
Season with lemon juice, salt and pepper to taste.
Serve the skrei with prawns, eggs and capers butter. Garnish with grated horseradish.
Tip: You can use a ring mold to present the eggs in a nice way. It should set in the refrigerator for 1 hour before presenting.