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🍽️ Pan-fried Skrei fillets with broccoli and roasted hazelnuts

891 kcal · 30 min · 4 servings

Ingredients

• 600 g Norwegian skrei fillet skinless and boneless (winter cod)
• coarse sea salt
• 500 g hazelnuts
• 1 frozen broccoli
• 500 g pine needles
• 120 ml oil
• 4 tsp butter
• 0.5 lemon

Instructions

1. 1. Cut the Norwegian Skrei fillets into four equal portions.
2. 2. Rub the fish pieces generously with sea salt.
3. 3. Let the seasoned fillets rest for ten minutes.
4. 4. Then rinse the fish thoroughly under cold running water.
5. 5. Roast the whole hazelnuts in a hot, dry pan until fragrant.
6. 6. Remove the nuts from the heat.
7. 7. Then chop the hazelnuts finely.
8. 8. Divide the broccoli into small florets.
9. 9. Boil the broccoli florets in salted water for about four minutes.
10. 10. For the pine needle oil, blend the fresh pine needles with part of the oil (1 dl).
11. 11. Strain the mixture through a coffee filter to remove the needles.
12. 12. Melt half of the butter in a saucepan.
13. 13. Let the butter turn slightly brown (browned butter).
14. 14. Season the browned butter with salt and the juice of half a lemon.
15. 15. Heat the pine needle oil in a pan.
16. 16. Place the Skrei fillets skin-side down in the pan.
17. 17. Fry the fillets for about two minutes over high heat.
18. 18. Flip the fillets when they release easily from the pan.
19. 19. Reduce the heat.
20. 20. Pour the prepared butter-lemon mixture over the fillets.
21. 21. Continue frying the fillets for another two minutes.
22. 22. Serve the cooked Skrei fillets on plates alongside the broccoli.
23. 23. Melt the remaining half of the butter.
24. 24. Drizzle the melted butter over the fish.
25. 25. Garnish the dish with the chopped, roasted hazelnuts.

Nutrition per serving

• kcal: 891
• Protein: 55 g · Fett/Fat: 74 g · Carbs: 19 g