Norwegian Skrei with Chorizo, Lemon, Pomegranate & Mashed Potato

In Food item, Recipes, Seafood by Sue Marshall

Serves 4

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


  • 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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