Pan‑fried Skrei with Broccoli and Hazelnuts
Spoonsparrow pan‑fry Skrei from Norway with broccoli and hazelnuts. Try the winter cod from Norway in this elegant recipe.
Ingredients
- 600 g Norwegian skrei fillet without skin or bones (winter cod)
- coarse Sea salt
- 500 g hazelnuts
- 1 frozen broccoli head
- 500 g pine needles
- 120 ml oil
- 4 tsp butter
- 0.5 lemon
Instructions
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1.
Cut the Norwegian skrei fillets into four portions, rub with sea salt, and let sit for ten minutes. Rinse under running cold water to make the firm fish even firmer and tastier.
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2.
Roast whole hazelnuts in a dry pan, then chop them finely.
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3.
Quarter the broccoli and cook it in salted water until al dente, about four minutes.
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4.
For pine oil, mix fresh pine needles with 1 dl of oil and strain through a coffee filter. Alternatively, use rapeseed oil for homemade pine oil.
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5.
Melt half the butter, let it brown slightly, and season with salt and lemon juice (half a lemon).
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6.
Heat the pine oil in a pan, place the skrei fillets skin‑side down first (skin side is slightly darker), and sear sharply for about two minutes until they release from the pan. Reduce heat, flip the fillets, pour the butter‑salt‑lemon mixture over them, and cook for another two minutes.
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7.
Plate the pan‑fried skrei with broccoli. Melt the remaining butter and drizzle it over the fish. Garnish with chopped roasted hazelnuts.
