- For the mash
- 750g Maris Piper potatoes
- approx.100ml milk
- approx. 75ml light, fruity olive oil
- 1 small bunch spring onions, trimmed and finely sliced
- flaky sea salt
- For the butter sauce
- 50ml dry vermouth
- 100ml dry white wine
- 300ml fresh vegetable stock
- 100g cold unsalted butter, diced
- 2 tbs small capers, rinsed
- zest of half a lemon, finely grated
- 1 tbs chopped flat parsley
- flaky sea salt
- For the Norwegian Skrei cod
- 4 x 150g thick, boneless Norwegian Skrei cod fillet portions
- 30ml olive oil
- 40g unsalted butter
- flaky sea salt and freshly ground black pepper
Roast Norwegian Skrei Cod with spring onion mash, caper and lemon butter sauce
Roast Norwegian Skrei Cod with spring onion mash, caper and lemon butter sauce
Skrei is often called the “Norwegian Miracle" and has a delicate flavour but with quite a meaty texture.
Ingredients
Method
Peel the potatoes and cut them into small chunks. Rinse, place in a pan and cover with cold water. Add salt and bring to the boil. Reduce the heat and simmer until tender. Drain the potatoes and allow to steam dry. Heat the milk in the potato pan and rice the potatoes into the milk. Beat together well. Season with flaky sea salt and then pass through a fine drum sieve. Heat the olive oil in a small pan and add the spring onion. Cook for one minute and then beat into the mash. Reheat the mash and keep warm.
For the sauce, reduce the alcohols to a light syrup and then add the stock. Reduce to around 75ml and then gradually whisk in the butter, taking care not to boil the sauce. Add the capers, lemon zest and parsley and season to taste.
Season the skin side of the Norwegian Skrei cod portions and dust lightly with flour. Heat the oil in a heavy non-stick pan and place the cod in skin side down. Cook for 2-3 minutes until the skin is starting to crisp. Season the flesh with salt, turn the fish over and cook to a golden colour on all sides. Return to the skin side, add the butter and baste. Finish the cooking in a hot oven if necessary. Remove the fish to a clean cloth and allow to rest.
Divide the mash between bowls, place the fish on top and spoon the sauce around.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
