Pan-Seared Skrei with Shrimp Capers Topping and Egg Puff

Ingredients

• 800 g Norwegian Skrei fillet (winter cod; alternatively Norwegian cod)
• 1 tbsp salt
• sunflower oil
• 1 tbsp butter
• 2 cloves garlic
• 150 g butter
• 1 Shallot
• 2 tbsp capers
• Salt
• Pepper
• 2 Eggs
• Horseradish
• 100 g shrimp (peeled)

Instructions

1. 1.

   Cut the fish into equal-sized portions and sprinkle with a little salt. Let it sit for 7 minutes, then rinse with water and pat dry with kitchen paper.

2. 2.

   Heat sunflower oil in a pan and fry the fish for about 6 to 7 minutes until almost cooked through. Flip the pieces and cook for another 1 to 2 minutes on the other side. Near the end of cooking, add butter and minced garlic; spoon the melted butter over the fish.

3. 3.

   Capers Butter: Gently brown chopped shallot in butter, add capers, and season with lemon juice, salt, and pepper.

4. 4.

   Eggs: Hard-boil eggs for 7 minutes or longer. Shred the eggs twice with a food processor—first coarsely, then finely. Spread the shredded egg on a piece of cling film, roll into an even cylinder, compress by rolling under light pressure. Refrigerate for one hour to firm up. Slice the egg roll into rounds.

5. 5.

   Serve the fish on a bed of horseradish, shrimp, and egg slices, and spread some caper butter over the Skrei.