Roast Norwegian Skrei Cod with spring onion mash, caper and lemon butter sauce

Seafood from Norway

Seafood from Norway

Premium Supplier 12th March 2018
Seafood from Norway

Seafood from Norway

Premium Supplier

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.


  • 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


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.

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