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
Scale
Skrei
- 4 5- to 6-oz Skrei fillets
- 1 tsp salt
- 2 qts water
Vegetables
- 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
Sauce
- 2 cups cream
- 8 tbsp butter
- ½ 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
- Cuisine: Scandinavian