Making Carbs Count

LIVINGLIVING

Pan-Fried Norwegian Skrei on rye with

smashed avocado, pistachios and lemon (2 portions)

Ingredients

• 2 individual skrei fillets (skin on)

• 1 ripe avocado

• Juice and zest of 1 small unwaxed

lemon

• Habanero Tabasco sauce

MAKING CARBS COUNT

Method:

1. For the smashed Avocado: Start by

preparing the smashed avocado. Slice it

in half, remove the stone and scoop out

the avocado flesh into a bowl. Smash

using a fork and add the juice and zest

of the lemon, along with a few dashes

of Habanero Tabasco, then season with

salt and pepper to taste.

2. For the pan-fried Skrei: Next place

a medium frying pan on the hob and

drizzle over a spoonful of vegetable oil.

Heat until the oil sizzles. Pat the Skrei

skin dry and sprinkle with salt and

pepper, then place the fillets skin side

down in the hot oil. Depending on how

thick the fillets are you'll need to panfry them for about 5-8 minutes until the

flesh of the Skrei is nearly completely

opaque in colour. Add a knob of butter

to the while cooking and baste the Skrei

in foaming butter. Season the top of

the fish and using a spatula or fish slice

carefully turn the fish over and finish

cooking for a minute or so.

3. To serve: Toast the rye bread, place

the slices of rye on two plates and

top with equal amounts of smashed

avocado, then gently place the fillets of

Skrei on top and sprinkle pistachios over

before eating. If you like extra heat from

the Habanero Tabasco simply drizzle