Pan-fried Skrei with Red Wine Sauce

Method

Preheat the oven to 180 °C.
Scrape off the skin from the Skrei and cut it into individual portions.
Sprinkle salt and pepper over the fish portions and let them rest for about 10 minutes.
Brown the fish portions in a skillet with the skin side down, using a mixture of oil and butter.
Place the fish, skin side up, on a baking sheet lined with parchment paper.
Finish cooking the fish in the oven until just cooked through, approximately 6 minutes.

Preheat the oven to 225 °C.
Thoroughly scrub the potatoes, dry them, and cut into wedges.
Arrange the potato wedges in a baking dish, drizzle with olive oil, and sprinkle with salt and pepper.
Bake the potatoes in the oven until tender and golden, about 20 minutes.

Finely chop the shallots and simmer with red wine, uncovered, until only a small amount of liquid remains.
Cut the butter into small cubes and stir in one cube at a time. The sauce must not boil while the butter is incorporated, or it will split.
Season with salt and pepper to taste.