Skrei with peppers and couscous
This is a boy recipe. Made while watching football:
I asked Mr B how he made this simple but REALLY good dinner we had the other evening and this is the result:
Make couscous “the normal way”.
Fry the fish in butter. For a while.
Add the peppers and fry them too.
Serve with a squeeze of lemon and seasoning.
Have a frustrated but happy wife because you have the ability to cook fish perfectly without even trying.
Cous Cous – I think the ‘normal way’ is adding a little water at a time and fluffing it up, rather than adding all the water in one go and letting it soak it up, which is my impatient way.
Skrei™ is basically a really high end, sustainable Norwegian Cod. It has to fill very specific criteria to be get branded as such and is only available between January and April. It must be wild, line caught, fully grown (5 yrs plus) and in perfect condition – no bumps or bruises. It also has to be packaged within 12 hours of being caught and stored at a temperature between 32° and 39° Fahrenheit. All this means that only 10% of over 400 million migrating Norwegian Cod are caught and branded as Skrei each year. (This info is largely lifted from the NSC’s press release). The result is a juicy, meaty fish with huge flakes. Frustratingly, it’s only available from Booths supermarket, Harrods and selected fishmongers. I’m going to be tweeting major supermarkets and asking if they can stock it, since I’m hardly likely to buy food from Harrods and I don’t have a Booths near me.
I’ve got two more pieces of Skrei in the freezer that I can’t wait to eat. If I’m honest, I just want to pan fry them and have them plain as it’s just such good fish, but that seems a bit of a cop out so I’l try and come up with something more interesting and let you know when I do.
You can see other lovely Skrei dishes here: