Ingredients
Preparation
- Preheat the oven to 180°C.
- Cut the Skrei in even portions, cut each piece almost all through and fold out the the double.
- Have pesto and basil on half of each piece and fold back together.
- Wrap 2 slices of cured ham around each piece and fry the pieces lightly in a frying pan with butter, about 1-2 minutes.
- Bake the Skrei in the oven for about 4 minutes.
Jerusalem artichoke purée
- Peel artichoke and boil tender in unsalted water.
- Drain off the water and leave to steam off a bit.
- Mash artichoke, stir in butter and cream to a even purée.
- Taste with salt and pepper.
Serve with
- Cut each champignon into four and fry lightly in a dry frying pan.
- Add butter and fry the mushrooms for about 5 minutes.
- Serve the Skrei with Jerusalem artichoke purée, champignon and rocket.