Ingredients
Preparation
- 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.