Norwegian Skrei Cod and Beets in Lemon Cream Sauce
Recipe Type: Main
Cuisine: Scandinavian
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4
Enjoy the rustic flavor of this satisfying baked Skrei dish that features tender beets, roasted fingerling potatoes, carrots and fresh dill, finished in a lemon-butter cream sauce.
  • 4 5- to 6-oz Skrei fillets
  • 1 tsp salt
  • 2 qts water
  • ½ lb beets
  • ½ lb fingerling or Yukon Gold potatoes,
  • washed and halved
  • ½ lb baby carrots, cut into sticks
  • 2 tbsp olive oil
  • Salt, to taste
  • Pepper, to taste
  • 2 cups cream
  • 8 tbsp butter
  • ½ each lemon
  1. Season each Skrei fillet with 1 tsp salt and refrigerate overnight. Bring 2 quarts water to a boil and let Skrei simmer about 10 minutes or until just cooked through. Do not let boil.
  2. Peel beets and cut into ½-inch cubes. Boil in lightly salted water until tender. Preheat oven to 350°F. Combine potatoes and carrots with olive oil, salt and pepper. Bake until tender, about 15 minutes.
  3. In a small saucepan, heat cream and reduce by half. Whisk in butter, season with salt, pepper and lemon juice.
  4. Serve Skrei over vegetables. Pour sauce over dish. Garnish with fresh dill.
Recipe by Honest Cooking by Mercato Fabbrica at