John Myers
Ski Fillet (winter Cod) with Crab Sauce
The perfect ski fillet (winter cod) with crab sauce recipe with a picture and simple step-by-step instructions.
- 800 g Ski fillet with skin
- 200 g North Sea crabs small
- 400 ml Cream
- 200 ml White wine
- 2 Msp Saffron
- Butter, salt pepper
- Cut the ski fillet in portions. Heat the butter in a pan. Fry the fish on the skin side. Take the fish out of the pan, season with salt, pepper and wrap in aluminum foil in a 50 ° warm oven (only to keep it warm). Deglaze the gravy with the wine, add the cream, season with saffron, salt and pepper. Let something boil down. Then add the crabs. Tagliatelle or rice (wild rice) are suitable as a side dish. I had to do it with rice because my wife doesn’t like wild rice or pasta with fish.
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