Skreiloin fried on a cream topping

Ingredients for 2 servings:

• 400 g fish fillet(s) (Skrei back fillet)
• 100 ml cream
• 250 g spinach (baby spinach)
• 6 small carrots
• 4 m.-sized potatoes
• 1 tbsp rapeseed oil, with butter flavor / butter
• 1 pinch(s) of sugar
• Salt
• Allspice, from the mill
• 1 tbsp parsley, finely chopped

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

with baby spinach, fried carrots and parsley mashed potatoes

Peel the carrots with a vegetable peeler, halve them lengthwise, and fry them in a little butter over low heat until they are almost cooked but still have a bite. Season with a pinch of sugar, salt, and freshly ground allspice. Wash the spinach leaves and spin them dry. Heat 1 tablespoon of butter in a saucepan, add the leaves one at a time, and let them wilt. Stir well with a wooden spoon every now and then. Season with salt and allspice. Instead of a coating of breadcrumbs, flour, or something else, I use cream to get a nice browning on the fillets. Whisk the cream, but don’t season it. Heat oil in a pan, cover the skin-side of the Skrei fillets with the whipped cream, and fry briefly on that side over high heat, then reduce the heat to medium. Check the sides of the fillets for doneness and turn them over after about 3-4 minutes to check for browning. Once the fish has reached the desired color, cook it over the lowest heat until almost cooked through. If it’s still not browned enough, turn the fillets over and continue cooking, taking care not to overcook the meat. Finally, add a little salt to the fish. Meanwhile, cook the potatoes until tender, peel them, and roughly mash them with a fork, stirring in the salt, parsley, and remaining whipped cream. To serve, arrange the spinach, carrots, and mashed potatoes on plates and place the fish fillet next to them. Stir the remaining cream into the pan, season with salt, and pour over the fish and mashed potatoes.