Seibiff med løk

Matprat presents seibiff med løk as a Norwegian classic: flour-coated pieces of supplied sei fillet fry in butter and are served with browned onion, raw vegetable salad, prepared boiled potatoes and parsley.

Onions are sliced and softened in their separate butter portion until soft and dark golden. Salt and generic pepper season them, and they are held warm while the rest of the dish is prepared.

Carrot, green apple and cucumber are coarsely grated into the raw salad. The listed lemon contributes juice, supplied without an extraction step in this method, and sugar is mixed with the grated vegetables.

The supplied sei fillet is cut into serving pieces. Wheat flour, salt and generic pepper are mixed in a deep plate; the fish is coated in the mixture and excess flour is shaken off. In a separate frying stage it cooks in the selected butter for about two to three minutes per side.

The same frying butter may be basted over the fish during cooking. Matprat serves the fish with the prepared boiled potatoes and parsley, alongside the onion and raw salad described for the dish.