Roasted Skrei loin with red wine sauce

Ingredients for 4 servings:

• 800 g fish fillet(s), skrei fillet (from the front end/neck)
• 400 ml wine, white, dry
• 500 ml wine, red, dry
• 20 peppercorns
• 250 ml fish stock
• 8 slices of bacon
• 2 tbsp olive oil
• 50 g butter
• pepper
• Salt
• Flour, for dusting
• Fat, for the shape
• a few sprigs of dill

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the fillet into 4 equal pieces and dust the skin-side down with a little flour. Heat olive oil in a pan and sear the fillets skin-side up. Place the fillets skin-side up in a buttered baking dish. Lightly salt the fish pieces. Pour in the white wine and place the dish in the oven at 150°C for 10 minutes. Reduce the red wine with the peppercorns by half and pass through a sieve. Add the fish stock, reduce slightly again, and season with salt and pepper. Stir in ice-cold butter in pieces. Finely dice the bacon, fry in a pan until crispy, and drain on kitchen paper. Serve with mashed potatoes made from 750g potatoes, 50g butter, and milk, seasoned with salt and nutmeg. Place the mashed potatoes in the center of the plate, place the fish fillet on top, and pour the red wine sauce over it. Spread the bacon cubes over it and decorate with dill.