Grilled Skrei with Pea Purée, Mint Oil and Almond Foam

• Preheat the oven to 110°C
• Cut the skrei into portions.
• Combine the water, salt and lemon zest, and leave the skrei in the brine for 30 minutes.
• Rinse the fish in cold water and gently dry with a paper towel.
• Heat a grill pan with a little rapeseed oil.
• Dip the fish in cream until covered and quickly grill on both sides on high heat.
• Place the fish in a greased oven-proof dish, insert a cooking thermometer in the thickest part of the fish and bake in the oven until the fish has a core temperature of 40 °C.

Mint oil

• Pick the leaves off the mint plant and save some of the smaller leaves for garnish.
• Heat up the oil to approx. 70°C, add mint leaves and mix with a hand blender.
• Strain the mint oil through a coffee filter.

Pea purée

• Bring the water with a little salt to boil, add peas and blanch.
• Strain off the water and mash with butter to an even purée.
• Season with salt and lemon juice to flavour.

Almond foam

• Toast the almonds in a casserole, remove half of them and finely chop for the garnish.
• Add milk to the casserole and leave to simmer.
• Foam up the milk before serving.

Serve the skrei with the mint oil, pea purée and almond foam, and garnish with mint leaves and chopped almonds.