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Norwegian skrei with chorizo and cauliflower

Norwegian skrei isn't just the king of cods, it also has the power to make any moment feel special. Ready to indulge in the deliciously wild taste of skrei paired with chorizo and cauliflower?

Cooking time50-60 min
Difficulty levelMedium



  • Make a brine by mixing 1 litre of water with 100 g salt. Soak the skrei in it for 10 minutes. Take out the steaks and dry them using kitchen roll.
  • Place the olive oil and the skrei in an oven-proof dish and bake in a preheated oven at 180ºC for 10 minutes.
  • Boil the water and salt in a saucepan. Once it's boiling, cook the cauliflower for 15 minutes. Add the butter and cream and beat with a whisk to achieve a smooth puree.
  • Fry the garlic, shallot, tomatoes and chorizo in a frying pan with olive oil. Add the paprika, choricero pepper, salt, wine and lemon. To plate, create a base with the puree, place the skrei on top and decorate with the chorizo.


Recipe by chef Cato Wara