Unstad Skrei

Ingredients

• 800 g Skreifilet (200–300 g per person)
• 200 g Bacon (50–100 g per person)
• 8 Potatoes (to be boiled until soft)
• 100 g butter
• 200 ml heavy cream
• 1 tbsp salt
• 2 tbsp lemon juice
• 400 g Frozen peas
• 150 g butter
• 1 tbsp sugar
• 1 tbsp Lemon Juice
• 1 diced bell pepper

Instructions

1. 1.

   Peel the potatoes and mix with butter, cream, salt, and lemon. Lightly mash the mixture and keep warm over low heat.

2. 2.

   For the pea puree melt butter in a pot and stir in the peas. Blend the mixture into a coarse purée with an immersion blender. Season with sugar, salt, and pepper.

3. 3.

   Cut the bacon into cubes and fry in butter until crisp.

4. 4.

   Pat the fish dry with paper towels and sprinkle with a pinch of salt. Place the Skrei skin side down in a shallow pan. The fish is done when it starts to flake and has a slightly springy texture.

5. 5.

   Alternatively, bake the Skrei: place the fish in an oven‑proof glass dish, drizzle with good olive oil, and bake at 100–120 °C for about 10 minutes.

6. 6.

   To serve, spoon some potato mash and pea purée onto a warm plate, lay the Skrei skin side down over the mash, and scatter a generous portion of diced bacon on top.