John Myers
Passed Pea Soup with Fried Skreiloin and Colored Beets
The perfect passed pea soup with fried skreiloin and colored beets recipe with a picture and simple step-by-step instructions.
- 500 g Frozen peas
- 500 g Skreiloin
- 3 Pc. Shallots
- 2 Pc. Garlic cloves
- Melt butter
- 1 Pc. White beetroot
- 1 Pc. Yellow beetroot
- 375 ml White wine
- Vegetable broth
- Chop shallots and garlic and heat in butter in a saucepan. Add the peas, reduce the heat a little and increase again after 3 to 4 minutes. Add the white wine, let it boil down and keep adding liquid along with the vegetable stock.
- In the meantime, cut the skin off the skreiloin and fry in a non-stick pan until it is crispy. Then let it cool on kitchen paper.
- When the peas are soft-boiled, puree and then strain.
- Slice the colored beets into thin slices and prepare them. Cut the skrei into small pieces and fry with melted butter in a non-stick pan.
- Fill the soup into the plate, place the Skrei in the middle, the Skrei Chip on the fish and drape the colored beets to the left and right.
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