The buttery soft flesh of Norwegian Skrei lends itself perfectly to this comforting simple supper
20-40 minutes, easy to make
- 4 Norwegian Skrei fillets
- 250g puy lentils
- 150g kale
- 2 leeks
- 120g butter, unsalted
- 1 tbsp oil
- lime juice
- pumpkin seeds
- salt and pepper
- Cook the lentils in boiling water until al dente
- Meanwhile chop the leeks into 5mm discs, melt 100g butter in a medium sized pan and add the leeks. Slowly cook until soft, for about 10-15 minutes. Keep warm.
- Wash and chop the kale. Remove a couple of spoonfuls of the leek butter and set aside as garnish for the end. Add the kale to the rest of the leek butter and gently toss until the kale is coated in the butter and leeks, keeping warm over a low heat.
- Drain the puy lentils from their cooking liquid and add them to the kale and leek butter, toss a few times then season with salt, pepper and a squeeze of lime to taste. Set aside and keep warm while you cook the Skrei.
- Next, drizzle a spoonful of vegetable oil into a large pan. Heat until the oil sizzles. Pat the Skrei skin dry and sprinkle with salt and pepper, then place the fish fillets skin side down in the hot oil. Depending on how thick the fillets are you’ll need to pan fry them for about 5-8 minutes until the flesh of the Skrei is nearly completely opaque in colour. Add a knob of butter to the while cooking and baste the Skrei in foaming butter. Using a spatula, carefully turn the fish over and finish cooking for a minute or so. Squeeze a little lime juice on the fish.
- Divide the puy lentil, kale and buttered leeks between each plate. Place the four fillets of Skrei on top of the lentils along with a small spoonful of the leeks and sprinkle with pumpkin seeds before serving with steamed vegetables such as baby carrots.
Skrei Ambassador, Michelin-star chef Michel Roux Jr’s Top Tip For Pan-Frying Skrei
“Make sure the Skrei is dry and the pan very hot. Add a little vegetable oil to the pan and carefully place the seasoned fish in the pan. Once lightly seared, add lots of butter and baste with frothy bubbling butter. To test if cooked use a skewer, it should go through the fish easily”
Michel Roux Jr – Skrei Ambassador
For more information about Norwegian Seafood Council click here