Poaching Skrei in oil preserves its clean flavors and maintains the juicy nature of the fish. This method is a versitile recipe to serve over pasta, rice pilaf or pan-roasted vegetables. Consider serving this dish using the remaining head of garlic in a bright gremolata and tossing with pasta, all topped with the oil-poached Skrei.
Olive oil poaching
Mix ingredients together in a sauce pot and bring just to a simmer.
Once sugar has dissolved, cool completely before brining Skrei
Submerge whole Skrei in brine for 2 hours.
Then remove and pat dry and portion into 60 g pieces.
Bring all ingredients up to 200ºF in a saucepan and hold to infuse aromatics.
Add Skrei and poach at 200ºF in olive oil until opaque but tender.