Ingredients
Preparation
- 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.