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

1. Grate the Skrei cod well and salt on the side of the meat. Leave on for about 10 minutes.
2. Wash and dry with absorbent paper. Cut into portions.
3. Heat olive oil in a pan, add the crushed garlic and thyme and fry the cod skin down for about. 4 minutes.
4. 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.
5. For coverage, serve Skrei on a mashed potato base and orange sauce background. It is accompanied by a salad.
6. To decorate, sprinkle a little vegetable chips on top and serve with some skinless orange wedges (optional).

For the orange sauce

1. Add the orange juice to the pan where the fish was cooked. Boil and cut in half.
2. Strain, pour into a small saucepan and mix with the cold butter cubes.
3. Adjust with salt to taste.
4. Heat the sauce gently before serving

For the mashed potatoes

1. Peel and slice the potatoes. Cook in slightly salted water, approx. about 15 minutes.
2. Drain the water and mash the potatoes.
3. Add the butter and cream to the puree until it reaches the desired consistency.
4. Season to taste.

Salad

1. Peel an orange and cut it into pieces.
2. Finely chop the dill and red onion (use a mandolin, if you have one).
3. Pass the orange, dill and red onion segments through olive oil,
4. Season to taste.

Vegetable chips

1. Peel and cut carrots and beets into thin slices. Add them to a bowl of cold water (use a mandolin, if you have one).
2. Remove and dry with absorbent paper.
3. 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.
4. Remove the vegetables with a slotted spoon and squeeze the excess oil on absorbent paper.
5. Season to taste.

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