Cut the skrei into portions.
Combine water, salt and lemon zest, and leave the skrei in the brine for 30 minutes.
Rinse the fish in cold water and gently dry with a paper towel.
Heat oil in a frying pan and fry the fish for 1 minute. Add butter and fry for another 2 minutes.
Flip the fish and fry for 3 minutes.
Cover the pan with a lid, remove from the heat and leave for 6 minutes.
Brown butter and mix with rapeseed oil.
Season with salt and lemon juice to taste.
Cut the broccoli in four and cook in salted water for approx. 4 minutes.
Toast hazelnuts on a dry frying pan and coarsely chop.
Serve the skrei with sauce, broccoli and hazelnuts.
Tip: To give the sauce extra flavour you can use spruce oil.