Ingredients
Preparation
- 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.
Salad
- 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.