Contents
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Ingredients
- 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
Instructions
- 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.