Norwegian Skrei with quinoa and mint chutney
Make sure to eat the Norwegian skrei when it's here! This seasonal delicacy is a versatile and delicious fish, that easily compliments flavours from all over the world. Skrei with quinoa and mint chutney shows just this, a tasty and healthy dinner with flavours from the east.
Cooking time20-30 min
Difficulty levelEasy
Ingredients
Preparation
- Tip the quinoa into a pan, cover with water and boil for 25 minutes, checking the water level to make sure it does not boil dry. Drain well.
- Cut the Skrei fillets into serving size and season with salt and pepper.
- Chop the mint and coriander and put it in a bowl, leave some of both for garnish. Add the yoghurt and garlic, blitz with a hand blender until smooth.
- Turn the grill to high. Arrange the fish in a shallow heatproof dish with some butter and grill for 8-10 minutes depending on thickness, until fish begins to flake.
- Finely dice the cucumber, and chop the tomato and red onion.
- Toss the quinoa with the cucumber, onion, tomatoes, lemon juice and remaining herbs.
- Serve Skrei with the quinoa salad and mint chutney.