Pan-Fried Skrei with Chorizo, Lemon, Pomegranate ​& Mashed Potato

by Chef Foode - Sunday February 21, 2016 5:02 pm

Celebrate spring being around the corner with this simple but scrumptious Skrei cod supper. Caught straight from the cold, clear waters of Northern Norway every year between January and April, Skrei is of exceptional quality and a much loved Norwegian delicacy, firmly supported by some of the most respected chefs in the UK, including Michel Roux Jr. 

Serves 4   

Ingredients

800g Skrei fillet or 4 portions

5 tbsp 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

Method

  • 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 

Skrei Ambassador, Michelin-star chef Michel Roux Jr’s Top Tip For Pan-Frying Skrei

“Make sure the Skrei is dry and the pan very hot. Add a little vegetable oil to the pan and carefully place the seasoned fish in the pan. Once lightly seared, add plenty of butter and baste with frothy bubbling butter. To test if cooked use a skewer, it should go through the fish easily”

Michel Roux Jr and the Skrei catch of the day! Image credit to Norwegian Seafood Council

Michelin-star chef Michel Roux Jr comments:

“Skrei is a versatile ingredient with lean, firm white flesh that lends itself to both modern and classic dishes. The biggest inspiration for me as a chef is seasonality, and that includes the forthcoming Skrei season.”

“The delicate sublime taste of Skrei cod is second to none. It is a truly sustainable fish that with a unique legacy, which adds value to an already extraordinary product. As a chef I always insist on the finest ingredients and Skrei never disappoints. I am proud and honoured to be an Ambassador for what I consider to be one of the finest products of the sea.”

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