Skrei with Polenta and Ratatouille

Skrei with Polenta and Ratatouille

In this recipe the Skrei is pan-fried with the sweet flavour of rosemary, and served with ratatouille and polenta.

Difficulty Medium
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  • 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.


  • 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.


  • 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.

Serve the Skrei with polenta and ratatouille.