🍽️ Skrei mit beans, bacon and fennel

Name: Skrei mit beans, bacon and fennel
Total time: 30 min
Yield: 4 servings
Ingredients: 600 g Norwegian skrei fillet (winter cod); 140 g bacon; 1 bulb fennel; 2 shallots; olive oil; 2 cloves garlic; 250 ml dry white wine; 1 pack green beans; 1 can lime beans; 200 ml crème fraîche; 1 egg yolk; 1 bunch parsley; salt (and pepper)

570 kcal · 30 min · 4 servings

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Ingredients

600 g Norwegian skrei fillet (winter cod)
140 g bacon
1 bulb fennel
2 shallots
olive oil
2 cloves garlic
250 ml dry white wine
1 pack green beans
1 can lime beans
200 ml crème fraîche
1 egg yolk
1 bunch parsley
salt (and pepper)

Instructions

1. Cut the skrei into equal-sized pieces. Leave the skin on. Season the fish with salt and pepper.
2. Fry the skrei in batches in a pan until it is nicely browned.
3. Cut the bacon into strips and fry until crispy. Pour off the fat and remove the bacon from the pan.
4. Sauté the fennel and shallot with a little olive oil over medium heat. They should only soften, not brown.
5. Press the garlic directly into the pan and deglaze with wine. Cook everything for a few minutes until the fennel is soft.
6. Add the green beans and the lima beans and bring the contents of the pan back to a boil.
7. Mix crème fraîche and egg yolk in a cup. Stir the mixture into the gently simmering pan contents.
8. Season with salt and pepper to taste.
9. Sprinkle the dish with the crispy bacon, chopped parsley and some grated raw fennel.

Nutrition per serving

kcal: 570
Protein: 46 g · Fett/Fat: 37 g · Carbs: 18 g