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🍽️ Crispy Skrei on Potato-Pea Cream

850 kcal · 30 min · 4 servings

Ingredients

• 800 g Skrei fillet (200–300 g per person)
• 200 g Bacon (50–100 g per person)
• 8 Potatoes (boil until soft)
• 100 g Butter
• 200 ml Whipping cream
• 1 tbsp Salt
• 2 tbsp Lemon juice
• 400 g Frozen peas
• 150 g Butter
• 1 tbsp Sugar
• 1 tbsp Lemon juice
• 1 Chopped bell pepper

Instructions

1. 1. Peel the potatoes.
2. 2. Cook the potatoes in salted water until tender.
3. 3. Return the cooked potatoes to the pot.
4. 4. Add butter, cream, salt, and lemon juice.
5. 5. Mash the potatoes lightly with a fork.
6. 6. Keep the potato mixture warm over low heat.
7. 7. Melt butter in a saucepan.
8. 8. Add the peas to the melted butter.
9. 9. Puree the peas roughly with a hand blender.
10. 10. Season the pea puree with sugar, salt, and pepper.
11. 11. Cut the bacon into small cubes.
12. 12. Fry the bacon cubes in butter until crispy.
13. 13. Pat the fish dry with kitchen paper.
14. 14. Sprinkle the fish with a pinch of salt.
15. 15. Place the fish skin-side down in a shallow pan.
16. 16. Cook the fish until the skin is scaly and slightly springy.
17. 17. Alternatively, place the fish in a heat-resistant glass dish.
18. 18. Drizzle some olive oil over the fish.
19. 19. Bake the fish at 100 to 120 degrees Celsius for about 10 minutes.
20. 20. Place some potato puree on a warm plate.
21. 21. Place some pea puree next to the potato puree.
22. 22. Place the fish skin-side down over the potato puree.
23. 23. Top the fish with a generous portion of diced bacon.

Nutrition per serving

• kcal: 850
• Protein: 65 g · Fett/Fat: 55 g · Carbs: 45 g