This traditional mølje is a classic Norwegian winter meal that makes good use of an entire Skrei. With such a short season this is a great way to serve all parts of this treasured fish.
- Wash the eggs and wrap carefully in plastic wrap to hold egg bundle together. Add to salted pot of water and bring to a boil.
- Once boiling, reduce heat to low and let the eggs simmer until firm and cooked through, approximately 20 minutes.
- Cut the Skrei into 1/2" steaks. In a pot, add water, salt and peppercorns; bring to a boil over high heat.
- Once boiling, remove from heat and add Skrei; place back on flame and return to boil.
- Reduce heat and simmer until Skrei is cooked through and starting to flake, but not breaking apart, approximately 6 minutes. Remove from liquid and reserve on warm platter until ready to serve.
- Clean liver of membrane and strands, and rinse.
- Next, dice into small pieces and place them in a saucepan with water.
- Bring to a boil, then reduce heat and gently and simmer for 2-3 minutes. Cooked liver will gray a bit in color.
- Peel, boil, and season the potatoes. Serve cooked fish elements on warmed plates with boiled egg cut into slices, and boiled potatoes. Garnish with chopped chives.
Adding a little white vinegar to the cooking water when boiling Skrei can help make the flesh white and shiny. This can be done by adding 1 tablespoon vinegar to 1 quart of water.
It is also customary to add a small amount of sliced onions and bay leaves in boiling water for the liver to fill out the flavor.