♥︎Skrei & leek

For ➍

4 pieces of skrei (180-200 g each)

3 leeks 

1 shallot 

20 cl oat cream 

10 cl white wine saffron 

1 tbs olive oil 

20 g butter 

salt & pepper 

Peel the leeks and cut them into pieces. Melt the butter and oil in a sauté pan. Add the chopped shallot. Simmer for 2 m without browning. Add the leeks and let them melt for 10-12 m. Deglaze with white wine and reduce for 2-3 m. 

Add the oat cream and saffron. Mix and simmer gently for 5 m. 

Add the leeks to the sauce. 

Cover and simmer for 8-10 m over low heat. 

Do not boil again after adding the fish. The fish should remain pearly.

♥︎Kabeljauw met witloof (cod with endives, orange & olives)

For ➍
800 g cod or skrei fillets
1 kg witloof / endives
2 organic oranges
50 g wrinkled black olives
30 g butter
2 tbs olive oil
a few sprigs of dill
pepper & salt

Cut the witloof stalks in 4 along the sides. Fry them on a low heat in a large pan with the warm butter. Season with salt and pepper and put the lid on the pan. Let the witloof to simmer for 10 m. Sprinkle the stalks with the juice of 1 orange and leave to cook for 5 m without lid until they slightly caramelise.
Cut the second orange into slices. Add with half of the dill twigs to the witloof. Place the cod fillets on top and season with salt and pepper. Put the lid on the pan and cook for 8 m on a very low heat. Remove from the heat and leave to rest for 2 m.
Add the olives and the remaining sprigs of dill.
Drizzle with a dash of olive oil and serve.