Norwegian Skrei with potato purée, and red wine jus

Start with the red wine jus and the mashed potatoes. While the skrei is steaming, bake tomatoes and prepare asparagus beans. This way, you'll serve the cod while it's freshly steamed and delicate.

Red Wine Jus

• Finely chop and sauté the shallots in butter until golden.
• Add red wine and reduce by half.
• Pour in the beef broth and reduce by half.
• Stir in a spoonful of butter and season with salt, pepper, and a pinch of sugar.

Soft Almond Potato Purée with Garlic

• Peel and boil the almond potatoes until completely tender in unsalted water.
• Drain the water and mash them thoroughly with a potato masher.
• In a pot, sauté finely chopped garlic in butter for 2 minutes, then add the milk and bring it to a boil.
• Pour the "garlic-infused milk" over the mashed potatoes and stir with a balloon whisk until smooth.
• Season with salt. You can also add a few drops of lemon if desired.

Butter-steamed Skrei

• In a pot/pan large enough to accommodate the fish, bring water, salt, and butter to a boil.
• Place the skrei fillets in the pot, bring to a boil, and cover with a lid.
• Reduce the heat and let the fish simmer for about 10 minutes. The cooking time may vary depending on the thickness of the fillets.
• The fish is ready when it flake easily when gently pressed.

Asparagus Beans

• Clean and boil asparagus beans for 2 minutes in lightly salted water in a pan.
• Drain the water, add finely chopped shallots, butter, salt, and pepper.
• Sauté for an additional 2 minutes.

Baked Cherry Tomatoes

• Place the tomatoes in an ovenproof dish, drizzle with a few drops of oil, and sprinkle with salt.
• Bake the tomatoes in the oven at 200 °C for 10 minutes.

Presentation

Serve the butter-steamed skrei over a bed of soft potato purée. Drizzle with red wine jus, and garnish with asparagus beans and baked cherry tomatoes. Enjoy your delicious meal!