Poached Skrei with Stewed Carrots and Orange Butter Sauce

Poached Skrei with Stewed Carrots and Orange Butter Sauce

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

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Number of servings

Carrot stew



  • 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.


  • 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.