Norwegian skrei with mandarin and cabbage
In this recipe, the Skrei from Norway is accompanied by a seasonal fruit, the mandarin, for an original and tasty sweet and savory winter combination. The cooking juices of the fish enhance this slightly acidic sauce to multiply the flavors.
Cooking time50-60 min
Difficulty levelEasy
Ingredients
Preparation
- Preheat your oven to 180°C.
- Cut the skrei intro serving portions, ca 200 g.
- Cut 4 sheets of baking paper large enough to wrap each fillet entirely.
- Place the Norwegian Skrei in the center of the baking paper and fold them to form a small container/papilotte. Peel half of the mandarins and separate the wedges, then cut each piece in 2 widthwise.
- Squeeze the remaining mandarins. Portion out the mandarins and juice into each packet.
- Peel and finely chop the onion and add it to each papillote. Season with salt and pepper, close hermetically and bake them for 15 minutes.
- During this time, put 2 large saucepans of water to heat. Peel the potatoes and cut them into pieces. Cook them in one of the two pans for 20/25 minutes.
- Strip the green cabbage and plunge it into the other pot of boiling water. Prepare a large bowl of cold water and ice cubes to stop the cabbage leaves from cooking and keep the colour. Leave to cook for 8 minutes, then plunge it into the ice water.
- When the cabbage has cooled, chop it finely with a knife and add it to the drained potatoes. Crush everything in a saucepan over very low heat and add the 80 g of butter. Add salt and pepper.
- Finally, collect the juice from the papillotes and heat it in a saucepan. Boil for 2-3 minutes and add honey. Continue cooking for another 2 minutes. Lower the heat and add the 40 g of butter and whisk to thicken the sauce a little.
- You can strain the sauce before serving. Arrange and generously drizzle the hot sauce over the Norwegian skrei.