Skrei with Red Wine Sauce and Mushrooms

Ingredients

• 800 g Norwegian Skrei fillet (winter cod)
• 2 tbsp salt
• ½ tsp pepper
• oil
• butter
• 15 g butter
• 50 ml sugar
• 300 ml water
• ½ pinch ground black pepper
• 1 tsp Cornstarch
• ½ tbsp olive oil
• ½ bottle red wine
• 75 ml concentrated veal stock
• 1 onion
• salt (and pepper)
• 250 g Mushrooms
• butter
• potatoes

Instructions

1. 1.

   Preheat the oven to 180 °C.

2. 2.

   Clean the Skrei thoroughly of all scales and cut it into appetizing portions. Season the fish pieces with salt and pepper and set them aside while you prepare the sauce.

3. 3.

   Heat the oven to 200 °C. Peel the garlic and do not mince the cloves. Quarter the onion. Place the garlic and onion on a greased baking sheet and roast for about 20 minutes in the middle rack of the oven. Dissolve the sugar in a pan until it turns golden brown. Add the garlic, onions, red wine, veal stock, and water. Reduce the liquid to 500 ml.

4. 4.

   Strain the liquid through a sieve and thicken it with a little cornstarch dissolved in water.

5. 5.

   Bring the liquid to a boil. Stir in the butter and season the sauce with pepper.

6. 6.

   Brown the Skrei portions on the skin side with some oil and butter in a pan. Place the browned fish, skin side up, on a sheet of parchment paper and bake for about 6 minutes in the middle rack until just cooked through.

7. 7.

   Clean the mushrooms and fry them in butter. Season with salt and pepper.

8. 8.

   Serve the fish with the red wine sauce, sautéed mushrooms, and roasted potatoes made from raw potatoes.