Today is the National Day of the Pistachio and I prepared skrei Fillet with pistachio pesto for all gourmets.
Peel the garlic.
Wash the organic lemon with hot water, dry it well and grate the peel.
Wash the herbs and dry them really well, it's best to spin them in a salad spinner.
Place all ingredients except the pistachios in a tall container and blend with a blender.
Add the pistachios and continue blending. I don't blend it completely as I like to bite on pistachios now and then.
Heat a little oil or clarified butter in a non-stick pan, place skrei fillet skin side down in pan and stir-fry over medium heat for about 8 minutes until skin is golden brown.
Reduce heat, carefully turn fillets and let cook in remaining heat.
Season with salt and pepper.
Arrange on a plate and spread with pistachio pesto.
Serve with fresh salad.