Skrei with Brown Butter, Egg, Dill and Horseradish

Ingredients

• 600 g Norwegian Skrei fillet (winter cod)
• 250 g butter
• 8 eggs
• 200 g Arctic sea shrimp
• 1 bundle dill
• 1 fresh horseradish
• 2 red onions
• 1 lemon
• 600 g small potatoes (triplets or Bamberger wedges)

Instructions

1. 1.

   Brown the butter: Cook the butter over medium heat, stirring vigorously with a wooden spoon until the whey separates, turns brown and smells nutty. Then strain through a kitchen towel.

2. 2.

   Potatoes: Boil the potatoes with dill stems and half a lemon in heavily salted water until al dente. Drain on a sieve, let steam off, then peel cleanly.

3. 3.

   Arctic sea shrimp: Drain the shrimp well on a sieve, then marinate with some lemon zest and salt.

4. 4.

   Dill: For the fish garnish pick a few nice tips and soak them in cold water. Strip the rest of the dill from the stems and finely chop the leaves.

5. 5.

   Horseradish: Peel the horseradish and grate one part very fine. With a box grater, beat the other part into long strips.

6. 6.

   Red onion: Peel the red onions; dice half into small cubes and slice the other half into thin strips.

7. 7.

   Eggs: Boil the eggs for 5 minutes, then cool in lukewarm water. Peel and roughly cube, trying to catch any runny yolk that may escape.

8. 8.

   Garnish: Mix the Arctic sea shrimp with the still-warm egg, red onion cubes and chopped dill, then add finely grated horseradish to taste. Season the mixture with salt, pepper and lemon juice. If it cools too much, reheat covered together with the fish.

9. 9.

   Potatoes: Warm the potatoes in brown butter and finish with finely chopped dill.

10. 10.

    Skrei: Cut the Skrei fillet into four equal portions of about 150 g each. Spread a little butter on a baking sheet and place the fillets on top. Season lightly with salt and lemon zest, then brush the tops with more butter. Steam at 48 °C for 10 minutes or bake in an air‑fryer at 60 °C for about 12 minutes.

11. 11.

    Plating: Place the Skrei in the center of the plate, scatter the shrimp garnish over it, and pour the hot brown butter over everything. Finish by garnishing with red onion strips, beaten horseradish and dill tips. Serve the potatoes separately.