SKREI Winter Cod & Mustard Sauce | Bart van Olphen

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

skrei

🥗Healthier: cod

💰Cheaper: hake

Cod is more widely available and less expensive than skrei.

Peel the potatoes.

Cut the potatoes into smaller pieces and place them in salted water to boil until cooked.

Check if the potatoes are ready by testing them.

If the potatoes are ready, transfer them to a smaller pan to keep warm.

In a separate pan, add sauerkraut and steam it in white wine, adding crushed black peppercorns for flavor. Cover with a lid and cook for 10-15 minutes.

Prepare the skrei fillets by seasoning them. This recipe is for two servings.

Heat vegetable oil in a pan and pan-fry the skrei fillets for about 3 minutes on one side, then flip and cook for another minute, being careful as the fish is fragile.

Add butter to the pan with the fish to enhance flavor and keep it moist, then remove the fish and keep it warm.

In the same pan, add chopped shallot and a drizzle of white wine, cooking until fragrant.

Add 3-4 tablespoons of chicken stock to the pan.

Stir in half a tablespoon of dijon mustard and 2 tablespoons of double cream, reducing the sauce until thickened.

Season the sauce with salt to taste before plating.

Crush the boiled potatoes roughly with a fork and place them in the center of the plate.

Add sauerkraut on top of the potatoes.

Place the skrei fillet on top of the sauerkraut and drizzle the mustard sauce over the dish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens