Ingredients
Preparation
Preheat hte 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.
Serve the Skrei with potato purée, chorizo, pomegranate and sugar peas.