Norwegian Skrei in Ham with Jerusalem Artichoke Purée | Seafood from Norway
Here is a lovely recipe where Skrei is filled with pesto and basil and wrapped in cured ham. It goes perfect with Jerusalem artichoke purée, champignon and rocket.
Ingredients
- 800 g Norwegian Skrei® fillet, skinned and pinboned
- 3 tbsp pesto
- 8 leaves basil, fresh
- 8 slices cured ham
- 1 tbsp butter
- 400 g Jerusalem artichoke
- 3 tbsp double cream
- 0.5 tsp salt
- 0.25 tsp pepper, white ground
- 8 pcs champignon mushrooms
- rocket lettuce
More Like This
Boiled Skrei with Cured Ham | Seafood from Norway
fromnorway.com
Norwegian Skrei with Polenta and Ratatouille | Seafood from Norway
fromnorway.com
Norwegian Norwegian skrei with mediterranean stuffingwith mediterranean stuffing | Seafood from Norw
fromnorway.com
Norwegian skrei with tomato concasse | Seafood from Norway
fromnorway.com
Norwegian skrei in a creamy pickled sauce | Seafood from Norway
fromnorway.com
Baked Skrei with Cherry Tomato and Garlic | Seafood from Norway
seafoodfromnorway.us
Norwegian Skrei on a bed of asparagus | Seafood from Norway
fromnorway.com
Norwegian skrei with tomato concasse | Seafood from Norway
seafoodfromnorway.co.uk