Ein Teller mit einem gebratenen Skreifilet auf geschmortem Lauch

Skrei on leek ragout

25 minutes

Leicht

2 people

Skrei is the prized winter variety of cod, known for its firm, succulent flesh and delicate, clean flavor. In this simple yet sophisticated preparation, the skrei fillet is pan-fried until crispy and served on gently braised leeks. The leeks are slowly softened in a little olive oil until they develop their natural sweetness and a silky texture. A few ingredients, precise technique, and a perfect interplay of texture and freshness define this elegant dish.

Ingredients

2 x 150 g skrei fillets
3 tbsp olive oil
20 g butter
1 large leek stalk
Zest of half an organic lemon
Salt
Freshly ground pepper
2 sprigs of dill and 2 lemon wedges for garnish

Also great with

2 x 150 g cod fillet
2 x 150 g skrei Loin

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

Remove the skrei fillets from the refrigerator about ten minutes before cooking and pat them dry. This helps the fish cook more evenly and develop a nice crust. Meanwhile, thoroughly wash the leeks, remove any sand, halve them lengthwise, and cut them into thin strips.
Heat 1 tablespoon of olive oil in a pan over medium heat and add the leeks. Gently cook until softened, without browning too much. They should become tender and develop a melting, slightly silky texture. Season with a pinch of salt and the zest of half an organic lemon, and add a touch of pepper if desired. About five to seven minutes is enough for fragrant, silky leeks. Keep warm.
Meanwhile, heat a second pan. Add 2 tablespoons of olive oil and place the cod fillets skin-side down. Do not move them at first so that an even, golden-brown crust forms. Cook for about four to five minutes, depending on the thickness, until the skin is crisp. Add 20 g of butter and let it foam slightly. Carefully turn the fish over and cook briefly on the flesh side so it remains moist inside. Season with salt and freshly ground pepper.
To serve, place the braised leeks in the center of preheated plates and spread them out in a slightly oval shape. Place the cod fillet on top, skin-side up. Spoon over some of the butter from the pan and garnish with fresh dill sprigs and lemon wedges.

Tip: To turn this dish into a more substantial meal, serve the skrei with small boiled potatoes, fine mashed potatoes, or creamy cauliflower purée.