This recipe is a winner when expecting guests. This is where the mild taste of Skrei meets the spicy chorizo.
Preheat the oven to 200 °C.
Cut the Skrei into servings.
Stir the salt out in water and leave the Skrei in the brine for 15 minutes.
Remove the fish from the brine and dry well with a paper towel.
Pan-fry the Skrei skin side down in sunflower oil until the skin is brown, approx. 3 minutes.
Place the fish in a oiled oven-proof dish skin side up and bake in the oven for approx. 3 minutes.
Cut chorizo into slices and fry in the oil from the fish.
Cut parsley in strips, remove the seeds from the pomegranate and zest lemon.
Mix parsley, pomegranate seeds and lemon zest with the chorizo.
Peel potatoes and slic.
Cook the potato slices tender, mash and add milk and butter to a nice consistency.
Taste with salt and pepper.
Serve the Skrei with the chorizo mix and mashed potatoes.