Serves 4
Ingredients
800g Skrei fillet
5 tablespoons salt
1 lt water
1 tbsp sunflower oil
Knob of butter
100g chorizo, sliced
2 stalks fresh parsley
½ pomegranate
1 lemon
Mashed potatoes:
800g white potatoes, peeled and chopped
400ml milk
2 tablespoons butter
salt and pepper
Method
- Preheat the oven to 200°C
- Divide the Skrei into four portions
- Dissolve the salt in the water, and soak the Skrei in this for 15 minutes. Remove and pat dry with kitchen towel
- While the Skrei is soaking, boil the potatoes until soft, mash and stir in the milk and butter to a suitable consistency. Season to taste with salt and pepper and keep warm
- Heat sunflower oil in a hot pan, fry the Skrei skin-side down, add a knob of butter and fry until golden brown, about 3 minutes. Reserve the cooking oil
- Gently lift the Skrei into a lightly greased ovenproof dish with its skin side up, and roast in the oven until the fish is cooked through, about 3 minutes
- Using the reserved Skrei cooking oil, fry the chorizo until crispy
- Shred parsley, remove pomegranate seeds and grate the lemon peel
- Mix the parsley, pomegranate and lemon peel with chorizo
- Serve Skrei portions on top of the mash, sprinkle over the chorizo mixture and drizzle over a little of the cooking oil
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