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Home : Recipes : Skrei in ham with Jerusalem artichoke purée

Skrei in ham with Jerusalem artichoke purée

Here is a delightful variation of Skrei. Skrei with pesto and basil wrapped in cured ham is flavorful, and served with Jerusalem artichoke purée, mushrooms, and arugula salad, it makes for a perfect dinner. All our recipes are sourced from godfisk.no

Photo: Studio DreyerHensley

  • Preparation Time: 50 min
  • Difficulty: Medium

Ingredients

Jerusalem artichoke purée

Serve with

Method

Jerusalem artichoke purée

  • Peel the Jerusalem artichokes and cook until very tender in unsalted water.
  • Pour off the cooking water and let them steam for a bit.
  • Mash the Jerusalem artichokes, then stir in butter and heavy cream until smooth.
  • Season with salt and pepper to taste.

Side Dishes

  • Cut each mushroom into four parts and lightly brown them in a dry skillet.
  • Add butter and cook the mushrooms for about 5 minutes.

Skrei in ham

  • Preheat the oven to 180 °C.
  • Cut the Skrei into evenly sized portions, almost all the way through at the thickest part, then fold them out to double their size.
  • Spread pesto and basil leaves on one half of each portion, then fold them back together.
  • Wrap 2 slices of cured ham around each fish piece and lightly brown them in a skillet with butter for about 1-2 minutes.
  • Finish cooking the pieces in the oven for about 4 minutes.
  • Serve the Skrei with Jerusalem artichoke purée, mushrooms, and arugula or other leafy salads.

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