Skrei Poached in White Cabbage Bouillon with Brussels Sprouts

This recipe will impress your family and friends. White cabbage goes well with Skrei and here it comes in both a bouillon and purée.

Difficulty Medium
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Number of servings

White cabbage bouillon

Roasted white cabbage purée

Spinach oil


  • Cut the Skrei into portions.

  • Pick off the Brussels sprout leaves and blanch for 1 minute right before serving.

White cabbage bouillon

  • Preheat the oven to 230 °C.

  • Place the cabbage on a baking plate, cover with aluminium foil and bake in the oven for 2 hours.

  • Discard the outer leaves of the cabbage and cut the rest into pieces.

  • Add the cabbage to a casserole, cover with water, bring to a boil, lower heat and let simmer overnight. 

  • Strain, then reduce the liquid to two thirds.

  • Season with salt and lemon juice.

  • Add the Skrei to the bouillon and let simmer for approx. 10 minutes, until cooked through.

Roasted white cabbage purée

  • Thinly slice the cabbage and sauté in a little oil in a large casserole.

  • When the cabbage starts turning brown you add water to cover it.

  • Boil until the liquid is completely reduced, add butter and mix until a smooth purée.

  • Season with salt and lemon juice to taste.

Spinach oil

  • Heat the oil to 70 °C and mix with spinach.

  • Cool down to room temperature and pass through a coffee filter or sieve.

Serve the Skrei with the Brussels sprout leaves, roasted white cabbage purée, spinach oil and a little of the bouillon.