Pan-Fried Skrei with Orange Sauce and Mashed Potatoes

Upgrade your dinner to a whole new level with this recipe based on pan-fried Skrei with a tasty orange sauce, mashed potatoes, and an orange and fennel salad.

Difficulty Easy
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Number of servings

Orange sauce


Root vegetable crisps


  • Scrape the fish well, sprinkle with salt on the meat side, and leave for about 10 minutes.

  • Wash off the salt, dry with a paper towel and cut into servings.

  • Crush garlic cloves lightly with the flat side of a knife.

  • Heat up olive oil in a frying pan, add garlic and thyme, and pan-fry the fish with skin side down for approx. 4 minutes. 

  • Turn the fish, add butter and pull the frying pan off the heat. Leave the fish until is cooked through, approx. 4 minutes. 

  • Remove the Skrei from the frying pan, set aside and keep warm. 

Orange sauce

  • Juice orange and add to the frying pan where you cooked the fish.

  • Boil orange juice until reduced to half.

  • Sieve and pour into a small casserole and stir in cold butter in dices. 

  • Taste with salt.

  • Heat up the sauce gently before serving, without boiling it.

Mashed potatoes

  • Peel potato, cut into pieces and cook tender in lightly salted water, approx. 15 minutes.

  • Drain off the water and mash the potatoes with a potato masher or fork.

  • Add butter and cream and mash until you have the consistency that you want. 

  • Taste with salt and pepper.


  • Peel orange and divide into wedges. 

  • Thinly slice fennel and red onion. Use a mandoline if you have one.

  • Fold orange wedges, fennel and red onion in olive oil, and taste with salt and pepper.

Root vegetables crisps

  • Rinse and cut carrot and beetroot in thin slices, and add to a bowl with cold water. Use a mandoline if you have one. 

  • Heat up sunflower oil in a casserole to approx. 180 °C. Use a wooden chopstick to ensure the sunflower oil is warm enough, it should bubble around the tip of the chopstick.

  • Dry off the vegetables with a paper towel and fry in the casserole in small batches, until golden and crispy. Be aware of the cooking time, especially with the beetroot.

  • Lift up the vegetables with a slotted spoon and place on a paper towel, so the oil will drain off. 

  • Season with salt and pepper. 

Serve the Skrei with orange sauce, mashed potatoes and salad. Sprinkle some root vegetable crisps on top.

Tip: You can fillet the orange by using a sharp knife. Cut off orange peel until there is nothing white left, and then individual slices between the thin skin of the orange.