Norwegian Skrei with Polenta and Ratatouille

• 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.

Polenta

• 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.

Ratatouille

• 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.

Serving

• Serve the Skrei with polenta and ratatouille.