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.
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.
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.
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.