Pistachio Crust Skrei

5 from 5 votes
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Dinner
Cuisine European
Servings 4 people


  • 1 piece Organic lemon
  • 60 g Pistachio nuts
  • 7 tbsp Olive oil
  • Sea salt
  • Pepper
  • 4 piece Skrei fillets
  • 1 kg Asparagus, green
  • 2 piece Shallots
  • 500 g Strawberries
  • 4 tbsp Balsamic vinegar
  • Oil for baking sheet and pan


  • Wash the lemon with hot water, pat dry and rub the peel, squeeze out the juice. Roughly chop the pistachios. Mix the grated lemon zest and the pistachio nuts with 2 tablespoons of olive oil. Wash the fish and pat dry, season with salt, pepper and a little lemon juice. Line a baking sheet with parchment paper and brush with oil. Place the fish fillets on top and spread the pistachio mixture on top. Bake in a preheated oven at 200 degrees (convection: 175 degrees) for 15-20 minutes.
  • Wash the asparagus and cut off the woody ends. Brush a grill pan with oil and grill half of the asparagus in it for 3-4 minutes on each side. Season with salt. Take out and keep warm. Prepare the rest of the spragula in the same way.
  • Peel and finely dice the shallots. Wash and clean the strawberries. Finely dice half of the strawberries. Puree the remaining strawberries with the remaining lemon juice, vinegar and 5 tablespoons of olive oil. Stir in the shallot and strawberry cubes.
  • Arrange the skri fillets with asparagus and strawberry vinaigrette and serve.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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