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Sprinkle pan with orange sauce and mashed potatoes
The best taste of the sea and all the freshness of the orange.
Ingredients
- 800 g Skrei with fur
- 2.5 tablespoons salt
- 2 cloves garlic
- 2 tablespoons olive oil
- 2 sprigs of thyme, fresh
- Butter
- For orange sauce
- 1 orange
- 100 g Butter
- For the puree
- 600 g of potatoes
- 2 tablespoons butter
- 1 dl. liquid cream
- Sol
- Pepper
- For the salad
- 1 orange
- 1 fresh dill
- 0.5 red onions
- 1 tablespoon olive oil
- Sol
- Pepper
- For the chips
- 100 g of carrots
- 100 g of beets
- 4 dl. olive oil
- Sol
- Pepper
Preparation
- Grate the Skrei cod well and salt on the side of the meat. Leave on for about 10 minutes.
- Wash and dry with absorbent paper. Cut into portions.
- Heat olive oil in a pan, add the crushed garlic and thyme and fry the cod skin down for about. 4 minutes.
- Turn the fish over, add the oil and remove the pan from the heat. Allow the fish to continue cooking, approx. about 4 more minutes.
- For coverage, serve Skrei on a mashed potato base and orange sauce background. It is accompanied by a salad.
- To decorate, sprinkle a little vegetable chips on top and serve with some skinless orange wedges (optional).
For the orange sauce
- Add the orange juice to the pan where the fish was cooked. Boil and cut in half.
- Strain, pour into a small saucepan and mix with the cold butter cubes.
- Adjust with salt to taste.
- Heat the sauce gently before serving
For the mashed potatoes
- Peel and slice the potatoes. Cook in slightly salted water, approx. about 15 minutes.
- Drain the water and mash the potatoes.
- Add the butter and cream to the puree until it reaches the desired consistency.
- Season to taste.
Salad
- Peel an orange and cut it into pieces.
- Finely chop the dill and red onion (use a mandolin, if you have one).
- Pass the orange, dill and red onion segments through olive oil,
- Season to taste.
Vegetable chips
- Peel and cut carrots and beets into thin slices. Add them to a bowl of cold water (use a mandolin, if you have one).
- Remove and dry with absorbent paper.
- Fry in a pan with hot oil, at about 180 ° C, in small amounts until golden brown and crispy. Take into account the cooking time, especially for beets.
- Remove the vegetables with a slotted spoon and squeeze the excess oil on absorbent paper.
- Season to taste.
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