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.
By Kalle Bergman
Skrei, a sustainable and seasonal species of cod, lives most of its life in the cold and clean waters of the Barents Sea, north of Norway and Russia. But every year, from January to April, hundreds of thousands of Skrei migrate back to their spawning grounds around the coasts of Norway – making the lean and tasty meat of the Skrei available to gourmets around the world.
The Skrei fishing industry is one of the most highly regulated and enforced in the world, making the species more abundant than it has been in the last 50 years in the Barents Sea. And during the past few years, this amazing seasonal fish has become available in select gourmet restaurants around the US. 
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. If you cannot get Skrei where you live, normal cod will obviously work well as a substitute.
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Norwegian Skrei Cod and Beets in Lemon Cream Sauce
- Total Time: 45 mins
- Yield: 4 1x
Description
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.
Ingredients
Skrei
- 4 5- to 6-oz (140-170 g) Skrei fillets
- 1 tsp salt
- 2 qts (1.9 L) water
Vegetables
- 1/2 lb (225 g) beets
- 1/2 lb (225 g) fingerling or Yukon Gold potatoes,
- washed and halved
- 1/2 lb (225 g) baby carrots, cut into sticks
- 2 tbsp (30 ml) olive oil
- Salt, to taste
- Pepper, to taste
Sauce
- 2 cups (480 ml) cream
- 8 tbsp (115 g) butter
- 1/2 each lemon
Instructions
- 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.
- Peel beets and cut into 1/2-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.
- In a small saucepan, heat cream and reduce by half. Whisk in butter, season with salt, pepper and lemon juice.
- Serve Skrei over vegetables. Pour sauce over dish. Garnish with fresh dill.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main Course
- Cuisine: Scandinavian
Nutrition
- Serving Size: 1 serving
- Calories: 520
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Frequently Asked Questions
What is Skrei cod and what makes it different from regular cod?
Skrei is a seasonal, migratory species of cod that spends most of its life in the cold, clean waters of the Barents Sea north of Norway and Russia. It is available only from January to April when the fish migrate to their spawning grounds along Norway’s coast. The article describes it as lean, sustainably managed, and one of the most highly regulated fisheries in the world, making the species more abundant than it has been in 50 years.
Why does the recipe salt the fish overnight before cooking?
Each fillet is seasoned with 1 tsp salt and refrigerated overnight, which draws out excess moisture and seasons the fish all the way through before it is gently simmered (not boiled) in 2 quarts of water for about 10 minutes.
Can I use regular cod if I can’t find Skrei?
Yes — the article explicitly states that “normal cod will obviously work well as a substitute” if Skrei is not available in your area.
