Skreiloin Fried on Whipped Cream
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g fish fillet (s), (skrei back fillet)
- 100 ml cream
- 250 g spinach, (baby spinach)
- 6 small carrot (s)
- 4 medium potato (s)
- 1 tablespoon rapeseed oil, with butter flavor / butter
- 1 pinch (s) sugar
- salt
- Allspice, from the mill
- 1 tablespoon parsley, finely chopped
Print Recipe
Pin Recipe Instructions
- Peel the carrots with the peeler, cut in half lengthways and fry them in a little butter at a low temperature so that they are barely done and still have a bite. Season with a pinch of sugar, salt and allspice from the mill.
- Wash the spinach leaves and spin dry. Heat 1 tablespoon butter in a saucepan, gradually add the leaves and let them collapse. Stir thoroughly with a wooden spoon. Season with salt and allspice.
- Instead of a breadcrumbs, flour or other breading, I use cream here to get a nice browning on the fillets. To do this, whip the cream, but do not season. Heat the oil in a pan, cover the skin side of the skrei fillets with the whipped cream and fry them briefly on this side at high temperature, then turn the plate down to half the heat. Observe the degree of doneness on the sides of the fillets and turn them after about 3-4 minutes to check the degree of browning. Once it has reached the desired color, just cook the fish through at the lowest possible temperature. If the degree of browning is not sufficient, turn the fillets again and fry them, but always make sure that the meat is not cooked dry. Finally, add a little salt to the fish.
- In the meantime, cook the potatoes until cooked, peel them, roughly mash them with a fork, adding salt, parsley and the rest of the whipped cream.
- To serve, place the spinach, carrots and mashed potatoes on plates and place the fish fillet next to them. Stir the rest of the cream in the pan, season with salt and spread over the fish and mashed potatoes.
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