Skrei with Garlic Potato Purée and Red Wine Gravy

• 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.