Norwegian skrei with sage butter and pumpkin purée
A delicious and comforting winter dish! Treat yourself to this tasty recipe playing on the textures, between the crispy skin and the tender flesh of Skrei from Norway, and the creaminess of the pumpkin purée.
Cooking time30-40 min
Difficulty levelEasy
Rating5/5
Ingredients
Preparation
- Start by preheating your oven to 220°C.
- Cut the pumpkin in half and take out the seeds. Leave the skin on and cut it into large chunks. Place the chunks flesh side down on a baking sheet and drizzle with olive oil, sprinkle with cinnamon and season with salt and pepper. Bake for 25 minutes.
- When the pumpkin is cooked, mash it into a purée.
- Cut the skrei into serving portions.
- Heat a drizzle of olive oil in a frying pan. Cook the Norwegian Skrei on medium heat, skin side down, for 4 minutes.
- Lower the heat and add 25 g butter. Continue cooking for 4 minutes, constantly pouring the melted butter over the fish. Once the fish is done, remove it from the heat and wrap it in aluminum so it keeps its temperature.
- In the same pan, add a slightly crushed clove of garlic and sage leaves. Add the remaining butter and let infuse over low heat for 5 minutes.
- Finish with a dash of lemon juice and return the fish to the pan for 30 seconds, pouring the butter and lemon juice generously over the fish.
- Serve the Norwegian Skrei with by the pumpkin puré and sage butter.