In this recipe the skrei is served with a great mix of tasteful flavours. It also looks good on the table when served.
Preheat the oven to 100 °C.
Cut the skrei into portions and sprinkle with salt and pepper.
Pan-fry the skrei just to get a nice, brown surface and place on a baking tray.
Bake the skrei in the oven for approx. 10 minutes or if you are using a thermometer in the thickest part of the fish it should show 45-55 °C when it's done.
Cut bacon into strips, fennel into thin wedges and shallot into thick slices.
Pan-fry the bacon crispy and place on a paper towel to drain off.
Heat a little olive oil in a frying pan and sauté fennel and shallot. It should not get brown.
Crush the garlic and add to the pan with white wine.
Let simmer for a couple of minutes, until the fennel starts getting soft.
Add green beans and lima beans, and bring to a boil.
Mix crème fraîche and egg yolk, and add to the pan. Mix well and bring to a boil
Season with salt and pepper to taste.
Add bacon and sprinkle with fresh parsley.
Place the skrei in the pan and serve.