John Myers
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Fish: SKREI (winter Cod) with Herb and Cream Sauce
The perfect fish: skrei (winter cod) with herb and cream sauce recipe with a picture and simple step-by-step instructions.
Ingredients fish:
- 370 g Winter Cod (Skrei)
- 1 Freshly squeezed lemon
- Salt + pepper
Ingredients for the cream sauce:
- 200 g Sour cream 10% fat
- 200 ml Vegetable stock-own manuf.
- 2 tsp Butter
- 1 middle Fresh onion
- 2 tsp Flour
- 2 tbsp 8 Gartenkräuter TK
- 0,5 tsp Lemon sugar-own manuf.
- 1 Splash Freshly squeezed lemon juice
Side dishes:
- 300 g Potato variety: patties
- 2 Pc. Mini romaine lettuce
Info:
- Since we love the Skrei because of its very good taste, I bought fresh Skrei in season and frozen it myself. (Trust is good … Control is better) So for this dish I used my stock.
Preparation:
- TK – Thaw the fish in the refrigerator (almost no juice comes out). Rinse the defrosted fish under running water and pat dry thoroughly with kitchen paper. Squeeze the lemon … branch off some of the juice for the sauce … and drizzle the remaining juice over the fish. Put aside.
- Peel and cook patties. Prepare the salad and make the dressing. Peel the onion for the sauce and chop it into small cubes. Keep the serving plate warm as the fish cools down very quickly on the plate.
Preparation of the cream sauce:
- Melt the butter in a small saucepan. Add the onion cubes and let it cook until translucent. Add the flour and stir quickly with the butter … let it froth. Deglaze with vegetable stock … bring to the boil. Reduce the heat by half and stir in the sour cream.
- Now add the frozen herbs, lemon sugar and a splash of lemon juice … stir everything well. Season the sauce to taste. Since I made my own vegetable broth with salt, I didn’t need to add seasoning. Let the sauce simmer slowly until it has the desired consistency.
Preparation of fish:
- Heat the butter in a suitable pan. Dab pieces of ice cream with kitchen paper and season with salt to taste. Place the fish with the underside in the hot fat and turn the heat down by 2 levels. Let the paint take off slightly from the underside (approx. 2-3 min.)
- Turn the fish and fry the inside for 2-3 minutes (depends on the thickness of the fillets). Do not fry too long, otherwise the fish will get dry.
- Drain the patties in between … let them evaporate and sprinkle with dried leaf parsley. Pour the dressing over the salad … mix.
Finish:
- Spread the patties on the plates … Put on the salad. Add pieces of fish … Foam the sauce with a blender and add the foam to the fish. Put the rest of the sauce on the table separately. And now please just enjoy
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