Make a luxurious dish with skrei, pistachios, nutmeg stewed carrots and an 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.
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.
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.
Serve the poached skrei with pistachios, stewed carrots and the orange butter sauce.