Poached Skrei with Stewed Carrots and Orange Butter Sauce

• Cut the skrei into portions and onion into wedges.
• Combine onion, water, sugar, vinegar, salt and pepper in a casserole and bring to a boil.
• Remove the casserole from the heat and add the skrei.
• Set to cool and leave the skrei in the water for 30 minutes before serving.
• Coarsely chop the pistachios.

Stewed carrots

• Peel and cut the carrot in smaller pieces. Cook in salted water for 1 minute.
• Melt butter in a casserole, add flour, whisk while adding milk and bring to a boil while stirring.
• Season with salt, nutmeg and lemon juice to taste, and add the carrot.

Sauce

• Combine orange juice, water and fish stock in a sauce pan and bring to a boil.
• Add butter and cream, and mix with a hand blender.
• Season with salt and lemon juice to taste.
• Foam the sauce with the hand blender right before serving.

Serving

• Serve the poached skrei with pistachios, stewed carrots and the orange butter sauce.