Recipe: Skrei Petals and Spicy Carrot Salad
Inspired by a trip to the Lofoten Islands with Seafood from Norway to discover skrei, the king of cod caught in Norwegian waters, Pascal Barbot has concocted two top-notch recipes for you.
This time, the chef of Astrance (Paris 16th) cut thin strips of skrei loin, to accompany them with a polychrome carrot salad fevered by chili oil… Three, two, one, iodize!
In partnership with Seafood from Norway.
Skrei preparation
Skin and fillet the skrei, then remove the back, skin it, and bury it in a mixture of coarse grey salt and sugar. Let it rest for 10 minutes, rinse the back thoroughly, and let it dry in the refrigerator for 2 hours. Prepare three thin slices of 30 grams each per person, then steam them for about 2 minutes. Season with lemon juice and set aside.
Chili oil
Crush the peanuts, then combine all the ingredients in a stainless steel bowl. Heat the sunflower oil to 180°C. Once at temperature, pour it over the ingredients and let it marinate.
