Fried skrei with green asparagus and potato-celery puree

50 minutes

Mittel

4 people

This delicious recipe combines tender potato and celery puree with roasted green asparagus and juicy skrei. The creamy consistency of the puree harmonizes perfectly with the crunchy asparagus and the hearty fish. Perfect for the winter and spring holidays. Skrei is a special winter cod that comes from the cold waters of the Barents Sea. Its flesh is firm, white and tender, with a mild flavor. Skrei is valued as a delicacy and is a popular choice for festive meals. Try this dish and celebrate the skrei season!

Ingredients fried skrei:

4 skrei fillets
flour (for dusting)
Butter
salt and pepper

Ingredients potato-celery-puree:

800 g potatoes
300 g celery root
100 ml milk
50g butter
salt and pepper

Ingredients fried asparagus:

500 g green asparagus
2 lemons
Olive oil
salt and pepper

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:

Potato-celery-puree:

Peel the potatoes and the celery root. Cut them into rough pieces.
Cook the potatoes and celery in a pot of salted water until tender (about 15-20 minutes).
Drain the water and mash the potatoes and celery
Warm the milk and butter in a small saucepan.
Gradually add the warm milk and butter mixture to the mashed potatoes and celery until the desired consistency is reached. Stir well and season with salt and pepper.

Fried green asparagus:

Wash the green asparagus and cut off the woody ends
Heat some olive oil in a skillet over medium heat.
Fry the asparagus in the pan until it is lightly browned and still has a bit of bite (about 5-7 minutes). Season the asparagus with salt, pepper and the juice of one lemon.

Fried skrei:

Dry the skewer fillets with kitchen paper and season them generously with salt and pepper. Lightly coat the winter cod fillets in flour to bread them.
Heat some butter in a skillet over medium heat.
Fry the skrei fillets in the pan for about 3-4 minutes per side until they are golden brown and fall apart slightly.

Serve:

Spread the potato-celery puree on four plates. Place the fried green asparagus on top. Place a fried skrei fillet on top. Garnish the dish with lemon slices.

Tip: After you have fried the fish, slices of lemon can be browned in the pan. They give the dish the final touch in terms of taste and appearance.