Poached skrei on a bed of sweet potato and kale

• Cut the skrei into portions.
• Cut strips off the outermost peel of the orange and cut an onion into wedges.
• Boil plenty of water and add the salt, orange peel, parsley, onion wedges and black peppercorns. Use 2–3 tbsp salt per litre of water. Let the cooking water stand and poach for 10 minutes to ensure a good flavour from the seasonings.
• Add the skrei portions, boil and let them poach for approx. 10 minutes.

Sweet potato and kale

• Preheat the oven to 200 degrees.
• Dice or julienne the sweet potato and put the pieces on a baking tray lined with baking paper.
• Roughly chop the garlic and scatter it across the top. Drizzle over the olive oil, salt and pepper.
• Bake for 20–30 minutes, turning the pieces halfway through, until they are tender and slightly crispy.
• Finely chop and sauté the kale and chili in a pan with oil until the kale is a little crispy but not burnt.
• Wash the pomegranate and remove the pomegranate seeds; finely chop the garlic.

Vinaigrette

• Whisk the oil, lemon juice and Dijon mustard together into a vinaigrette.
• Add honey, salt and pepper to taste.

Serving

• Mix the baked sweet potato, kale and pomegranate. Place the portions of poached cod on the salad and dress with spring onion and vinaigrette.
• Serve warm.