Norwegian Skrei with quinoa and mint chutney

Name: Norwegian Skrei with quinoa and mint chutney
Prep time: 15 min
Cook time: 10 min
Yield: 2
Ingredients: 300 g skrei fillet, skinned and pinboned; 40 g quinoa; 3 tbsp coriander leaves, fresh; 3 tbsp mint, fresh; 150 g yoghurt, natural; 0.25 cucumber, fresh; 1 small onion, red; 4 tomatoes; lemon juice; salt and pepper; butter

Make sure to eat the Norwegian skrei when it's here! This seasonal delicacy is a versatile and delicious fish, that easily compliments flavours from all over the world. Skrei with quinoa and mint chutney shows just this, a tasty and healthy dinner with flavours from the east.

Cooking time20-30 min

Difficulty levelEasy

Servings

Ingredients

Preparation

Tip the quinoa into a pan, cover with water and boil for 25 minutes, checking the water level to make sure it does not boil dry. Drain well.
Cut the Skrei fillets into serving size and season with salt and pepper.
Chop the mint and coriander and put it in a bowl, leave some of both for garnish. Add the yoghurt and garlic, blitz with a hand blender until smooth.
Turn the grill to high. Arrange the fish in a shallow heatproof dish with some butter and grill for 8-10 minutes depending on thickness, until fish begins to flake.
Finely dice the cucumber, and chop the tomato and red onion.
Toss the quinoa with the cucumber, onion, tomatoes, lemon juice and remaining herbs.
Serve Skrei with the quinoa salad and mint chutney.