Ingredients
Preparation
- Preheat the oven to 200 °C.
- Scrape the Skrei skin well and cut into servings.
- Mix water and salt, place the fish in the brine and leave for 15 minutes. Remove from the brine and dry well with a paper towel.
- Pan-fry the Skrei with skin side down in oil for approx. 2 minutes.
- Place skin side up on an oven tray with baking paper and bake in the oven for approx. 4 minutes.
- Cut the chorizo into small dices and fry golden and crispy in a frying pan.
- Remove the seeds from the pomegranate and mix with the chorizo and finely chopped parsley.
Potato purée
- Peel potatoes, cut into dices and cook tender in unsalted water.
- Drain well and let them steam until dry.
- Mash and add milk until a nice consistency.
- Add butter and taste with salt and pepper.
To serve
- Serve the Skrei with potato purée, chorizo, pomegranate and sugar peas.