4-1/4 cups water
4-1/2 Tbsp. salt
1 ea. lemon peel (grated)
Bring 3/4 cup of water with salt to a boil until the salt has dissolved. Add the rest of the water and the lemon peel and let cool. Clean the fish and let sit in the brine for 30 minutes. Carefully remove the fish, rinse and dry with paper towels. Store in the refrigerator until preparation. (Note: you can cure the fish a day in advance without any problems.)
Cured, lightly smoked and baked in the oven
Set the oven at 175°F. Place the fish on a perforated baking sheet and cover in plastic wrap. Place the hay in a deep hotel pan and light on fire; place the perforated sheet above this so the fire is smothered. Then bake the Skrei in the oven until the internal temperature is about 105°F (about 30 minutes). Remove the fish from the oven and smoke again. Alternative procedure: Place the fish on a sheet, cover with plastic wrap and smoke with a smoking gun and elm chips. Bake the fish in the oven at 175°F until the internal temperature reaches 105°F.
Cured and baked in kombu
1 leaf kombu algae
Soak the algae leaf. Wrap the fish in the leaf, using string to help. Bake in the oven until the internal temperature is 105°F. Serve in one piece on seaweed or portion into pieces, which can then be heated in the oven.
Baked under lardo
Lardo cut in thin slices
Set the heating cabinet to about 155°F. Cover the bottom of a sheet with plastic wrap and brush with oil. Place the fish on this in portioned pieces and cover with lardo. Bake the fish until the internal temperature is 105°F. Remove the lardo and carefully keep warm in the oven until you are ready to serve it.
Cured, grilled and baked in the oven
A large piece of cured Skrei
1 pint heavy cream
Set the oven to 325°F and heat a grill pan or a charcoal grill. Submerge the fish in cream and place on the grill. Grill the fish for a short time and then finish baking it in the oven (about 3-4 minutes).
Boiled seaweed with mushrooms
4 pcs. of Skrei
8-1/2 cups fish stock1 ea. lemon
7 oz. kombu
1/2 cup soy sauce
2-1/4 Tbsp. salt
2 Tbsp. fish sauce
3/4 oz. dried porcini mushrooms
4 bay leaves
Cook all ingredients except fish for 30 minutes and then steep for a further 30 minutes. Sieve and season to taste with lemon and salt. Let the fish simmer in the brine until it is soft except for a small core.
Crispy Skrei skin with cream on roe from Skrei
4-1/2 cups skin from Skrei
8-1/2 cups deep-frying oil
17-1/2 oz. smoked roe from Skrei
1 Tbsp. soy sauce
2 Tbsp. sour cream
3 Tbsp. brown butter
1 ea. lemon
Scrape off scales and meat from the skin, place on baking paper and let dry overnight in the oven at 165°F. Heat up the oil to 355°F, deep-fry the skin until it is crispy, and season to taste with salt. Cut the roe sack into larger pieces and quickly pan-fry in a little bit of oil. Mix the roe in a blender with the soy sauce and sour cream until it has a smooth consistency. Add the brown butter until the cream thickens, then season to taste with lemon.
Smoked Skrei head
1 ea. Skrei head
1 qt. 30% brine
Smoking chips and smoker box
Cut the head in the middle and let cure in brine for 4 hours after removing gills. Place the head on the chips in the smoker box. Ignite the chips and bake in the oven for 1 hour at 200°F. Serve the head in one piece or remove the cheeks and serve only these separately.
Chefs Have a Lot to Say About Skrei
“Skrei is such a pleasure to work with. I love how fresh the fish is and the high fat content allows me to cook it slowly so it melts in your mouth. The current cod dish I have on my menu was inspired by my first use of Skrei. I cannot wait to use it again this season.”
Chef Neal Fraser, Redbird, Vibiana, Fritzi Dog, and BLD
“Skrei is a great addition to my menu. It’s sustainable, great quality and unique. I enjoy working with it [and] the customers enjoyed it [too]. ... People are getting more adventurous with food, so this was a good way for them to [try] new things.”
Chef Ben Pollinger, Oceana Restaurant
“I love cooking with Skrei! It is juicy and succulent—the perfect saltwater fish. I found it is perfect to roast. I like to brine it first in some sea salt for a couple hours, then sear it in real butter. It doesn’t need more than that. Simple, healthy and most importantly, very tasty!”
Bart Vandaele, Belga Café, B Too, and Betsy
“I loved cooking with Norwegian Skrei—it’s such a gorgeous fish and since it’s only available for a short time, that makes it extra special. The fresh, flavorful fish was particularly well suited for many preparations, from sautéing to pan-roasting.”
Chef Todd Gray, Equinox