Skrei Cod with Dill Sauce and Toasted Almonds

First, prepare the sauce. Melt butter in a pan and toast the flour in it to create a light roux. Add a pinch of nutmeg and gradually pour in the milk, stirring constantly. Let it simmer gently for a while. Then stir in the crème fraîche and dried green pepper. If needed, add a little more milk to thin it. Reduce the heat, season with salt, and stir in the chopped dill. Season with lemon juice - one to two tablespoons.

Quickly toast the almonds in a little oil, season with salt, and set aside.

Pat dry the cod, lightly season with salt and pepper. Heat olive oil in a pan and pan-fry the fillets for 3–4 minutes on one side, then flip them and cook for the same amount of time. Drizzle with lemon juice towards the end.