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🍽️ Skrei with brown butter, egg, dill and horseradish

700 kcal · 30 min · 4 servings

Skrei with brown butter, egg, dill and horseradish Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Melt the butter over medium heat.
  2. 2. Stir vigorously with a whisk.
  3. 3. Wait until the milk solids settle at the bottom.
  4. 4. Keep stirring until the butter turns brown and smells nutty.
  5. 5. Pour the butter through a kitchen towel.
  6. 6. Remove the solid particles from the butter.
  7. 7. Boil the potatoes in well-salted water.
  8. 8. Add the dill stems and half a lemon to the water.
  9. 9. Cook the potatoes until they are tender but firm.
  10. 10. Let the potatoes drain in a sieve.
  11. 11. Let them steam dry.
  12. 12. Peel the potatoes carefully.
  13. 13. Let the shrimp drain well in a sieve.
  14. 14. Marinate the shrimp with lemon zest.
  15. 15. Add a pinch of salt.
  16. 16. Pluck a few nice dill tips.
  17. 17. Place the dill tips in cold water.
  18. 18. Remove the rest of the dill from the stems.
  19. 19. Chop the herb finely.
  20. 20. Peel the horseradish.
  21. 21. Grate one part of the horseradish very finely.
  22. 22. Grate the other part into long strips using a square grater.
  23. 23. Peel the red onion.
  24. 24. Cut one half of the onion into fine cubes.
  25. 25. Cut the other half of the onion into fine strips.
  26. 26. Boil the eggs for 5 minutes.
  27. 27. Let the eggs cool slightly in lukewarm water.
  28. 28. Peel the eggs.
  29. 29. Chop the eggs roughly.
  30. 30. Catch the runny yolk.
  31. 31. Mix the shrimp with the still lukewarm egg.
  32. 32. Add the onion cubes.
  33. 33. Add the chopped dill.
  34. 34. Add finely grated horseradish.
  35. 35. Season the mixture with salt.
  36. 36. Season the mixture with pepper.
  37. 37. Season the mixture with lemon juice.
  38. 38. Taste the mixture.
  39. 39. Check if the mixture has cooled too much.
  40. 40. Warm the mixture covered together with the fish if necessary.
  41. 41. Warm the potatoes in the brown butter.
  42. 42. Add finely chopped dill.
  43. 43. Cut the skrei loin into 4 equal parts.
  44. 44. Each part should weigh approx. 150 g.
  45. 45. Spread some butter on a baking sheet.
  46. 46. Place the fillets on the sheet.
  47. 47. Season the fillets lightly with salt.
  48. 48. Season the fillets lightly with lemon zest.
  49. 49. Brush the top of the fillets with more butter.
  50. 50. Cook the fish at 48 degrees steam for 10 minutes.
  51. 51. Alternatively, cook the fish at 60 degrees convection heat for approx. 12 minutes.
  52. 52. Place the skrei in the center of the plate.
  53. 53. Top with the shrimp mixture.
  54. 54. Pour very hot brown butter over everything.
  55. 55. Garnish with the red onion strips.
  56. 56. Garnish with the grated horseradish.
  57. 57. Garnish with the dill tips.
  58. 58. Serve the potatoes separately.

Nutrition per serving