A Guide To Preparing Skrei

Get ready to experience a world-class gastronomic experience.

  1. NSC Skrei

    In brine

    1 loin of Skrei

    1 liter of water

    100g of salt

    The crust of half a lemon

    Simmer 20cl of water with the salt until it dissolves.

    Add the rest of the water, the lemon rind and let it cool.

    Put the Skrei in the brine for 30 minutes, so you can boost its flavor. Rinse with care. Dry with absorbent paper and refrigerate. Remember that you can prepare the brine the day before. You already have the perfect Skrei to give a touch to the oven, in frying pan ...

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    In The Frying Pan

    4 portions of Skrei loin

    2 tablespoons olive oil 6 tablespoons butter

    For this prepration, the Skrei should be at room temperature.

    In a frying pan, heat the oil and mark the Skrei on the side of the skin.

    After 1 minute, add the butter and cook for 2 more minutes and another 3 minutes on the opposite side.

    Cover, remove from heat and let stand.

    The cooking time will depend on the thickness of the piece.

    The Skrei will be ready to serve, when the temperature inside is about 38 ° C. Accompany him with your best garrison.

    A tip from our Skrei Ambassador Michel Roux Jr

    “Make sure the Skrei is dry and the pan very hot. Add a little vegetable oil to the pan and carefully place the seasoned fish in the pan. Once lightly seared, then add lots of butter and baste with frothy bubbling butter. To test if cooked use a skewer, it should go through the fish easily”

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    1 tail of Skrei

    Olive oil

    For baked goods, we advise you to use the Skrei in brine.

    Preheat oven to 180 ° C. Grease the oven source with the oil.

    Bake until the temperature inside the piece is 40 ° C and let stand.

    Just before serving, heat the oven to 160 ° C and inlet for 1-2 minutes. It combines perfectly with traditional products of our land such as bacon, sausage, ham and, of course, the best seasonal fruits and vegetables.

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    In Broth

    In short broth

    4 portions of Skrei loin

    1 liter of water

    1 tablespoon peppercorns

    100g of sugar

    10cl of vinegar

    1 onion

    2 tablespoons salt

    In a saucepan, chop the onion and cook with all ingredients except the Skrei. Remove from heat, add fish and season. Let it marinate for 30 minutes in the refrigerator.

    For a gourmet result when serving, mark the fish in a very hot pan. Accompany it, for example, with your best sauce.

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    4 portions of Skrei loin

    1 liter of water

    100g of salt

    Bring the water with the salt to a boil, Add the Skrei and keep it to simmer.

    Place the Skrei in boiling salted water.

    The Skrei will be at its point if you press it gently with the back of a spoon and its meat separates easily in splinters.

    Remove it carefully and you are ready to serve. Add originalality by adding spices or aromatic herbs at the time of cooking.

    A tip on how to perfectly poach your Skrei from Michel Roux Jr.

    “To poach Skrei perfectly, rule nº1 is to quickly bring the poaching liquid to the boil then turn down the heat to a very gentle simmer for the rest of the cooking duration, otherwise the fish will be tough and dry”