Skrei is the name for spawning cod that have swum through the Barents Sea and to the Norwegian coast to spawn. On the long swim, in the cold water, the fish gain muscles that make it extra good and lean. If you do not get cod, this recipe is good with regular cod or other white or red fish as well.
Cod:
Plenty of water
1/2 dl salt per liter of water
1-2 bay leaves
2-4 whole peppercorns
Boil water, added salt, laurel and peppercorns. Divide the fish into portions and let it soak in the water for 5-10 minutes.
Bacon:
Place the bacon over a baking sheet lined with parchment paper. Put in the oven at 200 degrees and leave it until golden and crispy. Hugs and server.
Roe:
400 g cod roe
1 l sell
1/2 dl salt
1 teaspoon whole black pepper
4-5 bay leaves
2 slices lemon
Wash the roe and remove the slings. Boil a saucepan with water, salt, pepper, bay leaf and lemon.
Wrap the cod roe in baking paper and tie it together with twine and let it soak in the water for 30-40 minutes. Allow the cod roe to cool in the boiling water if it is not to be served immediately.
Sauce:
4 shallots, finely chopped
1 small, finely chopped fennel
1 apple, peeled and finely chopped
2 tablespoons pastis or pernod
1 dl white wine
2 dl cream
1 tablespoon chicken stock
Saute the onion and fennel in butter until the onion is glossy. Add apple and let it fry for 5 minutes, before adding the wine and let it boil. Add pastis, cream and chicken stock. Let it simmer for 5 minutes. Blend the mixture evenly with a stick blender.
Ertepuré:
1 bag of frozen peas
100 g butter
1 clove garlic
Boil the peas in butter and finely chopped garlic until tender. Run the mixture evenly with a blender. Season with salt and pepper.
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