The skrei is a species of migratory arctic winter cod from Norway that appears off the coast of northern Norway every winter. Its best time is from January to April. It has the same delicate flavor as cod, but with its huge, meaty flakes, it's an absolutely impressive piece of fish that can be cooked in a variety of ways. Here we have put together some interesting Skrei recipes for you.
Skrei with chickpeas and chorizo
This is a simple and delicious recipe that you can prepare at home.
Ingredients:
- 4 cod fillets skrei, each weighing 200 g, with skin
- Olive oil, for frying and refining
- Salt
Chickpea and chorizo stew
- 300 g dried chickpeas
- 4 tablespoons extra virgin olive oil
- 2 cloves of garlic, minced
- 1 onion, chopped
- 2 carrots, chopped
- 300 g fresh chorizo, seasoned
- 900 ml chicken stock
- 1 Lorbeerblatt
- 2 medium potatoes, diced
- Sea salt
- freshly ground black pepper
- 1 handful of flat-leaf parsley, chopped (optional)
Preparation instructions:
- Soak the chickpeas in plenty of cold water for at least 6 hours before cooking. Best overnight.
- Heat the oil for the stew in a pot and lightly fry the chopped garlic, onion and carrots. When the vegetables are nice and golden, slice the chorizo and add it to the pan. Fry until brown on all sides.
- Add the broth and bay leaf.Bring to a boil, add the chickpeas and potatoes and cook for about 1 hour, checking occasionally to see if the chickpeas and potatoes are done. Skim off any foam or chorizo fat that comes to the surface during cooking.
- Once the chickpeas are soft but not mushy, season to taste.
- To fry the fish, heat the oil in a skillet over medium heat. Once the pan is hot, season the skin with a little salt and fry, skin side down, until golden and crispy. This takes about 2-3 minutes.
- Carefully flip the fillets over and cook for another 2-3 minutes, until the flesh turns white and begins to firm up. Remove from heat, let rest and cook for another 2 minutes until the center is almost cooked through.
- Divide the stew into four bowls, drizzle some olive oil over it and, if using, sprinkle some parsley over it.
Skrei recipes with chicken skin crumbs and onion puree
Try this unique recipe for the delicious Skrei and delight your family with a delicious andhealthy dinner!
Ingredients:
- 4 Skrei loin fillets, skinless
- 1 splash of oil
- 1 stick of butter
- Salt
Chicken stock
1 liter brown chicken broth
Chicken skin and lemon thyme crumbs
Chicken skin from 4 chicken thighs
1 sprig of lemon thyme, leaves picked
flaky sea salt
Onion puree
3 large sweet onions
1 garlic clove, cut into thin slices
1 sprig of thyme
250 ml Doppelrahm
50 g Butter
1 splash of oil
Salt
white pepper
8 button onions, roots halved (reserve the peel)
Instructions for preparation:
- First, place the chicken stock in a pot and heat over medium-high heat. At a steady simmer, this should take 30-45 minutes.
- Preheat the oven to 180°C/gas mark 4.
- To prepare the crispy chicken skins for the crumb, place the skins skin side down on a cutting board and use a short paring knife to carefully scrape away the excess fat and meat.A baking tray with baking paperLay out and place the skins on top so that they are completely flat. Sprinkle with sea salt and place another sheet of parchment paper on top, followed by another baking sheet. Bake in the oven for 10-15 minutes until golden brown and crispy.
- Meanwhile, chop the large sweet onions as finely as possible and sauté in a pan with a good drizzle of oil until cooked through and slightly caramelized. Add the garlic and a sprig of thyme and continue cooking until the garlic is soft and the onions are even more caramelized, then add the cream and butter.
- Bring to the boil and simmer until the mixture has thickened considerably.
- Once the chicken skins are golden, drain them on paper towels. Chop until crumbly and mix with the lemon thyme and, if necessary, a pinch of salt. Set aside.
- When the cream and onion mixture has reached the desired consistency, pour it into a blender and puree until smooth, then strain it through a sieve and season to taste. Pour into a spray bottle or piping bag and set aside.
- Heat a non-stick pan over medium heat and add the halved onions, cut side down. Cook slowly until heavily caramelized and the onions are soft but still hold their shape. Remove the onions from the peel and cut them into individual layers.
- To make the skrei, heat a large frying pan over medium heat and add a drizzle of oil. Season the fish with a little salt and place it in the pan, skin side down. Cook until golden brown on the bottom, about 6 minutes. Turn the fillets over, add a piece of butter to the pan and let the foaming butter slide over the fish. When the fish is cooked, remove it from the pan and let it rest for a few minutes.
- To serve, place a portion of skrei on the bottom of four deep plates. Add the onion puree next to the skrei, then pour the hot reduced broth into the bowls without stirring the puree. Scatter the chicken skin crumbs over the fish and arrange the onion leaves around the dish. Serve immediately.
Skrei en papillote with olives, spinach and herbs
Another onedelicious and healthy recipeto try at home!
Ingredients:
- 4 Skrei loin fillets (200 g each), skinless
- 120 g baby spinach, washed
- 2 zucchini, cut into thin slices
- 40 black olives
- 1 lemon, squeezed, plus 1 teaspoon zest
- 1 garlic clove, peeled and crushed
- 2 tablespoons fresh basil, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 120 ml extra virgin olive oil
- Salt
- Pfeffer
Method of preparation:
- Preheat the oven to 190°C/gas mark 5. Prepare the packets by cutting out 4 squares of baking paper and 4 squares of foil, each about 30cm in size. Lay out the 4 pieces of foil and place the paper squares on top.
- Divide the spinach, zucchini slices and olives among the parcels. Drizzle each packet with 1/2 tablespoon olive oil and place a fish fillet on top.
- The lemon juice, the zest, the crushed garlicand the herbsPlace in a small bowl and stir in the remaining olive oil. Pour some of the dressing over each fillet and save the leftovers for the table.
- Pull up the edges of the parchment layer of each package and fold the edges over to seal. Then do the same with the foil layer.
- Place the packages on a baking sheet and bake for 20 minutes.
- When the packets are ready, carefully remove the foil but leave the paper packet intact. Place each packet on a serving plate and open at the table. Serve the extra dressing in a pitcher to drizzle over the top.
