Ingredients
Preparation
Method:
- Salt the skrei and leave for 10 minutes, rinse with cold water and dry using kitchen roll.
- Glaze the skrei in olive oil in the oven for 10 minutes at 50°c. leave to drain for 10 minutes. separate into pieces.
- Julienne the onion and cover with sherry vinegar and salt. julienne the peppers and slice the black olives.
- Plate the dish starting with the shredded tomato, salt and olive oil. place the green pepper on top followed by the red pepper, onion and skrei chunks.
- Decorate with a pinch of onion in the middle of the dish and black olives. season with lemon, chopped parsley and extra virgin olive oil.
Recipe by chef Cato Wara