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Norwegian Skrei with Polenta and Ratatouille

In this recipe the Skrei is pan-fried with the sweet flavour of rosemary, and served with ratatouille and polenta.

Cooking time50-60 min
Difficulty levelMedium



  • Scrape the Skrei skin and make incisions approx. 1 cm apart.
  • Finely chop garlic and rosemary.
  • Pan-fry the Skrei in sunflower oil with skin side down until crispy and the fish is barely cooked through, 3-4 minutes.
  • Add garlic, rosemary and butter to the pan after half the cooking time.


  • Finely chop shallot.
  • Bring chicken stock to a boil and add shallot.
  • Add polenta, and cook while stirring for approx. 20 minutes.
  • Gently add cream, butter and grated parmesan.
  • Taste with salt and pepper.


  • Finely chop shallot and chili, chop tomato, and dice bell pepper, pumpkin, swede, root parsley and zucchini.
  • Sauté shallot and tomato purée in olive oil for 1-2 minutes.
  • Add chili, tomato and bell pepper and let simmer for approx. 15 minutes.
  • Stir in pumpkin, swede and root parsley and let simmer for 2-3 minutes.
  • Add zucchini and finely chopped parsley, and bring to a boil.
  • Taste with salt and pepper.


  • Serve the Skrei with polenta and ratatouille.