Skrei with Garlic Potato Purée and Red Wine Gravy

Skrei with Garlic Potato Purée and Red Wine Gravy

This is a sophisticated dish with Skrei, garlic potato purée and red wine gravy. 

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Ingredients

Number of servings

Potato purée

Gravy

Serve with

Procedure

  • Sprinkle salt over the Skrei and leave for 7 minutes.

  • Rinse and gently wipe the fish with a paper towel, and cut into servings.

  • Bring water to a boil with butter, remove the casserole from the heat, place the fish in the water and let simmer for 6-7 minutes.

Potato purée

  • Peel potatoes, cut into smaller pieces and cook tender in usalted water with garlic.

  • Drain well and let the potatoes steam off so they get a dry surface.

  • Mix butter in boiling milk and add to the potatoes.

  • Mash well until a airy purée.

  • Taste with salt and pepper.

Gravy

  • Finely chop shallot and cook with red wine for 3-4 minutes.

  • Add stock and bring to a boil.

  • Taste with salt and pepper.

Serve with

  • Rinse the beans and cook in lightly salted water for 4 minutes.

Serve the Skrei with potato purée, gravy and beans.