Skrei, a sustainable and seasonal species of cod, lives most of its life in the cold and clean waters of the Barents Sea, north of Norway and Russia. But every year, from January to Easter, hundreds of thousands of Skrei migrate back to their spawning grounds at the Lofoten (northern Norway). The Skrei fishing industry is highly regulated and sustainable – therefore this beautiful fish is only available for a short time – you better be quick!
Here we confit the skinless Skrei filet in “a little bit” of butter with some nice Oriental flavours and serve it on kohlrabi – spinach and mangold are nice alternatives as well. A potato to soak up the butter won´t hurt … and yes – this tiny purple curry prawn is worth the effort!
Ingredients for 3-4 persons:
- 800g Skrei fillet – skin and bones removed
- 250g butter
- approx. 50 ml olive oil
- 1 small cinnamon stick
- seeds approx. 10 cardamom pods
- 1 tsp. ground turmeric
- 2 tbsp. dry roasted sesame seeds (black and white if you have)
- 2 dried chillies (1 smoked, 1 un-smoked, seeds removed)
- 2 – 3 blade maces
- a pinch of black pepper
- sea salt
- a tiny bit of lemon juice to serve
- 2 kohlrabis, skin removed, thinly sliced
- lemon zest from one organic lemon
- a little bit of cream
- sugar, salt, pepper and olive oil
- 2 prawns per person, cleaned and shell removed
- purple curry
- salt, pepper and olive oil
Marinate the kohlrabi slices with salt an sugar (1:1) and set aside for half an hour or longer, drain the slices to remove all the excess fluid.
Melt the butter, add all the spices and leave it for half an hour to infuse the butter with the flavors.
Preheat the oven to 80°C.
In the meantime prepare the prawns and the fish (leave it whole or make portions – in this case I prefer portioning of the fillet as it will be wonderful flaky at the end and therefore hard to cut neatly). Dust the clean and dry prawns with purple curry.
Season the Skrei fillet with salt, transfer it to an oven-proof dish, cover with the spice-butter and the olive oil – yes the fish must swim again – and seal the dish with cling wrap. Confit in the oven for approx. 30 minutes.
For the kohlrabi heat a little bit of olive oil with the lemon zest in a pan, add the drained kohlrabi slices, season with pepper (it is salted already!) and simmer until the vegetable has just softened. You may need to add a little bit of water from time to time and cover the pan with a lid if necessary. To finish add some cream, leave for another few minutes and check the seasoning.
Just before serving fry the curry prawns in olive oil and season with salt and pepper.
Assemble the dish and serve with 1-2 tbsp. of spiced butter and sprinkle a tiny bit lemon juice on top (use not to much butter – depending on the heat of the chillies the butter can get very spicy!). A few sesame seeds on top make the plate perfect – having them roasted in a yin & yang style is probably more a tribute to a glass wine or two while cooking, creating a meditative Mandala would be the more serious way …