I love seafood.
During February-April a certain kind of Northen Cod migrates to Lofoten to have their own little 3-months-romatic-get-together. This so called Skrei (from the Norse word "to migrate") is said to be extremely delicious and they are also different from the Cod we usually have along the Norwegian coast as their DNA is different.
So hey-ho, on tuesday I went into Mathallen in Oslo to get myself a nice piece of fresh Skrei.
Simply sprinkle salt (note: use ALOT of salt, preferably maldon) and grated fresh pepper on the fish. And of course with a good sprinkle of olive oil so the bottom won't stick.
A good tip is to put the meat down and leave the skin side up. When you are finished, you can just rip off the skin, easy!
As I wanted to get the PERFECT cooking time on the fish, I decided to use a roasting thermometer. 60 degrees turned out to be the perfect temperature.
First I roasted the fish for 5 minutes on 200 degrees, then turned it down to 180 and waited for the thermometer to hit 60 (which took approx 10-15 minutes as it was a huge piece of fish)
After it was cooked I simply ripped the skin off, and poured gremolata all over the fish. (Not my hands in the picture btw)
Et bon appétit!
ALL PHOTOS BY ME
Thank you Frøya fisk, for giving me the most amazing piece of fish ever.
During February-April a certain kind of Northen Cod migrates to Lofoten to have their own little 3-months-romatic-get-together. This so called Skrei (from the Norse word "to migrate") is said to be extremely delicious and they are also different from the Cod we usually have along the Norwegian coast as their DNA is different.
So hey-ho, on tuesday I went into Mathallen in Oslo to get myself a nice piece of fresh Skrei.
Simply sprinkle salt (note: use ALOT of salt, preferably maldon) and grated fresh pepper on the fish. And of course with a good sprinkle of olive oil so the bottom won't stick.
A good tip is to put the meat down and leave the skin side up. When you are finished, you can just rip off the skin, easy!
As I wanted to get the PERFECT cooking time on the fish, I decided to use a roasting thermometer. 60 degrees turned out to be the perfect temperature.
First I roasted the fish for 5 minutes on 200 degrees, then turned it down to 180 and waited for the thermometer to hit 60 (which took approx 10-15 minutes as it was a huge piece of fish)
After it was cooked I simply ripped the skin off, and poured gremolata all over the fish. (Not my hands in the picture btw)
Et bon appétit!
ALL PHOTOS BY ME
Thank you Frøya fisk, for giving me the most amazing piece of fish ever.
wow it looks so delicious and healthy. i love cooking! and the fish looks so fresh!
ReplyDeleteyum!
happy valentine's day.
kiss
maren anita
FASHION-MEETS-ART by Maren Anita
this looks mouth watering. You should have posted it yesterday, when it was Ash Wednesday and all the catholics mustn't eat meat....
ReplyDeleteI definately have to try this!
xoxo, Jacqueline
Mannequin de Vitrine
Hi!! :)
ReplyDeleteI really like your blog!
I´m following you :)
maybe if you want, you could visit my blog too,
and if you like it, follow me back!
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kiss