Skrei with Beans, Bacon, and Fennel

Ingredients

• 600 g Norwegian Skrei fillet (winter cod)
• 140 g bacon
• 1 bulb fennel
• 2 shallots
• olive oil
• 2 cloves garlic
• 250 ml dry white wine
• 1 pack beans
• 1 can lima beans
• 200 ml crème fraîche
• 1 egg yolk
• 1 bunch parsley
• salt and pepper

Instructions

1. 1.

   Cut the Skrei into evenly sized portions. Leave the skin on the fish. Season the fish with salt and pepper.

2. 2.

   Brown the Skrei in batches in a pan until it has taken a nice color.

3. 3.

   Slice the bacon into strips and fry them until crisp. Drain the fat and set the bacon aside.

4. 4.

   Sauté the fennel and shallot over medium heat with a little olive oil in the pan. The fennel and shallot should only be steamed, not browned.

5. 5.

   Press the garlic through a press directly into the pan and then pour in the wine. Let everything simmer for a few minutes until the fennel becomes tender.

6. 6.

   Add the green beans and lima beans and bring the mixture back to a boil.

7. 7.

   Whisk the crème fraîche and egg yolk together in a cup and stir the mixture into the pan, letting it gently bubble.

8. 8.

   Season with salt and pepper to taste.

9. 9.

   Sprinkle the crispy bacon pieces, chopped parsley and some grated raw fennel over the dish.