Recette de skrei, cabillaud du Grand Nord de la Norvège

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

white wine

🥗Healthier: vegetable broth

💰Cheaper: apple cider vinegar

Vegetable broth adds depth without alcohol.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried herbs are more accessible and have a longer shelf life.

capers

💰Cheaper: green olives

Green olives provide a similar briny flavor.

Welcome to the Norwegian embassy kitchen. My name is Eilif and today I will prepare a dish with premium Norwegian cod: skrei.

Marinate the skrei fillet with coarse salt and lemon zest, covering it completely with salt, and refrigerate for about 20 minutes.

Rinse the fillet and dry it.

Roll the skrei fillet into a cylindrical shape using plastic wrap and set it aside in the refrigerator until cooking.

Prepare the mille-feuille by slicing turnips into thin rounds and blanching them in boiling water for one minute.

Remove the turnip slices and cool them in ice water.

Repeat the same process with the spinach leaves.

Once the turnip slices and spinach leaves are well-drained, assemble the mille-feuille by alternating layers of turnip and spinach, finishing with a slice of turnip on top.

Trim the sides of the mille-feuille and set them aside.

Prepare caramelized onion puree by cooking sliced onions slowly in butter until golden brown, ensuring they do not burn.

Once caramelized, blend the onions until smooth to create a puree.

Portion the skrei and poach it in a court-bouillon made of milk, lemon juice, and water, keeping it wrapped in plastic to maintain its shape.

Cook the skrei in the court-bouillon for 7 to 8 minutes until the flesh is tender and begins to flake.

Sauté guanciale until crispy and the fat has rendered.

Add a splash of lemon juice, chopped olives, chives, tarragon, and chervil directly into the rendered fat to make a condiment.

Plate the dish by placing the skrei on a white plate, with the mille-feuille beside it.

Add a spoonful of caramelized onion puree and drizzle the guanciale-herb sauce over the fish.

Garnish with fried capers that have been deep-fried for 1 minute.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens