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The best Skrei recipe in Sweden…

A week ago, a huge cod was delivered to my doorstep. A Skrei to be exact. It was Norwegian  Sjömatråd, which announced a competition for a number of food bloggers, to create “The best Swedish Skrei recipe” ever, and of course I wanted to be part of this challenge.

Skrei is a Norwegian cod which can only be found from January to April in the Barents Sea in northern Norway. A fantastic fish with wonderful fine meat and a delicacy, now trying to find its way to our Swedish fish counters.

I have cooked skrei once before, and this time I want to do something different. Like letting the fish soak in salty water for twenty-four hours, to get that glossy, firm meat you want when cooking cod.

Actually, my recipe is not particularly difficult or strange in any way, and it contains three ingredients – Skrei, cauliflower and beetroot – one of the best combinations I know.

Cooking stock on the bones is a must and just like the nose-to-tail way of thinking when it comes to meat, I use the whole fish from mouth to tail. To drink with this recipe, choose a dry, fresh and fruty Bourgogne from the Chardonnay grape.

Here is my contribution to skrei contest …

SKREI, CAULIFLOWER, BEETROOTS AND SOUR DILL SAUCE

4 people
4 pieces á 160 g Skreifilé
or a whole Skrei (save and freeze the leftovers)
Bones from the fish (about 2kg)

Brine
5 liters water
200 g salt
20 g sugar

SAUCE
Stock
2 kg fish bones
about 3 liters of water
0.25 cups white wine vinegar
2 yellow onions
0.5 leeks
a small piece of celeriac
0.5 fennel
fresh thyme
1 bay leaf
7 white peppercorns

Sauce
1 banana shallot
rapeseed oil
2,5 cups of white wine
2,5 cups fish stock (reduced)
2,5 coups of double cream
2 tablespoons vinegar
dill

CAULIFLOWER PUREE
1 head of cauliflower
salt
1 cup of double cream
1 tablespoon melted butter
salt
fresh lemon juice

16 small beet roots
butter
2 polka beet roots

Garnish
cauliflower crumbs
cauliflower leaves
dill

HOW TO…

Day 1
1.Cook the brine and cool. Filleting the fish and remove the skin. Put the fillets in the brine and let them soak for twenty-four hours. Save the bones.
Day2
1. Wash the fillets from salt, dry them and cut them into portions of approximately 160 grams.

SAUCE
1. Cut the gills from the bones and rinse thoroughly. Crack it into pieces and place in a big pot. Cover with water, bring to a boil and skim off. Drain water, clean the pot and replace the bones.
2. Peel and cut the onions, leeks, celeriac and fennel into cubes.
3. Fill the pot with the bones, water, vinegar, vegetables and spices and bring to a boil. Lower the heat and allow simmer slowly for twenty minutes. Skim off all the time. NEVER let it boil! Then it becomes bitter. Let the stock rest in the pot for an hour. Strain and reduce to about 2,5 cups.
4. Cut the onion into thin slices and sweat it in oil without adding color. Add the wine and cook until it is hardly any liquid left.
5. Add the fish stock and reduce until about 2 cups remain.
6. Ad cream and vinegar and simmer until you get nice consistency. Blend, strain and season with salt if needed. Add chopped dill.

CAULIFLOWER PUREE
1. Rinse cauliflower and wipe dry. Cut off the leaves and save the finest and tenderest for serving.
2. Scrape of crumbs from the cauliflower with a cheese slicer and saved to serve.
3. Cut the cauliflower into pieces and boil in lightly salted water until soft. Drain the water and squeeze the cauliflower mash in the strainer so all the water disappears.
4. Brown the butter in a hot pan.
5. Mix the drained cauliflower with crème fraiche and browned butter until you get a nice texture. Season with salt and a little lemon.

BEET ROOTS
1. Boil the red beets in lightly salted water until tender but a little chewy. Rinse them in cold water and rub the skin off. Cut them in half and fry them in a little butter. Sprinkle with sea salt.
2. Peel the polka beet roots and slice them thinly on the mandolin.

SKREI
1. Preheat the oven to 120 degrees C/248 F.
2. Grease a ovenproof dish and add the fish pieces. Slice a thin piece of butter on each piece of fish. Bake until inner temperature is 40 degrees C/140 F. Use a thermometer. It takes about 10-15 min.

SERVE
Cut each piece in three pieces. Fill a piping bag with puree and pipe the puree in fine clicks on each plate. Spoon over the sauce and garnish with beets, polka beets, cauliflower crumbs and cauliflower leaves.

Hej Hej
Pernilla

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Pernilla Elmquist

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