In this recipe the Norwegian skrei meets the Italian serrano ham and tomato sauce. Served with pasta the dish is complete.
Cut the skrei into servings.
Cook pasta as instructed on the package.
Mix wheat flour and salt, and roll the skrei in the mix. Then dredge in whisked egg.
Pan-fry the fish on medium heat in butter until barely cooked through, approx. 3 minutes on each side.
Fry the serrano ham crispy.
Finely chop onion and sauté soft in butter.
Add canned tomatoes and tomato purée, and let simmer for a couple of minutes.
Add fish stock and cook without lid until a rich sauce.
Taste with finely chopped thyme, salt and pepper.
Use a hand blender if you want a smooth sauce.
Serve the skrei with serrano ham, pasta, tomato sauce and vegetables.