Ingredients
Preparation
- Make a brine by mixing 1 litre of water with 100 g salt. Soak the skrei in it for 10 minutes. Take out the steaks and dry them using kitchen roll.
- Place the olive oil and the skrei in an oven-proof dish and bake in a preheated oven at 180ºC for 10 minutes.
- Boil the water and salt in a saucepan. Once it's boiling, cook the cauliflower for 15 minutes. Add the butter and cream and beat with a whisk to achieve a smooth puree.
- Fry the garlic, shallot, tomatoes and chorizo in a frying pan with olive oil. Add the paprika, choricero pepper, salt, wine and lemon. To plate, create a base with the puree, place the skrei on top and decorate with the chorizo.
Recipe by chef Cato Wara