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🍽️ Skrei with crispy chorizo and creamy mashed potatoes

592 kcal · 30 min · 4 servings

Ingredients

• 800 g Norwegian skrei fillet (winter cod)
• 5 tbsp salt
• 1 l water
• 1 tbsp sunflower oil
• 100 g chorizo
• 2 sprigs parsley
• 0.5 pomegranate
• 1 lemon
• 600 g floury potatoes
• 150 ml lukewarm milk (3.5% fat)
• 30 g butter
• pepper

Instructions

1. 1. Preheat the oven to 200 degrees Celsius (conventional heat).
2. 2. Divide the skrei fish into equal portions.
3. 3. Dissolve salt in water and let the fish soak in the mixture for 15 minutes.
4. 4. Remove the fish from the brine after 15 minutes and gently pat it dry with a kitchen towel.
5. 5. Fry the skrei for about 3 minutes in sunflower oil on the skin side until it turns golden brown.
6. 6. Place the fish skin-side up in a greased baking dish and bake for approx. 3 minutes in the hot oven until cooked through.
7. 7. Slice the chorizo sausage and fry it in the pan with the fat from the fish until crispy.
8. 8. Finely chop the parsley, remove the seeds from the pomegranate, and finely grate the lemon zest.
9. 9. Mix the chopped parsley, pomegranate seeds, and lemon zest with the fried chorizo.
10. 10. Peel the potatoes and slice them into even pieces.
11. 11. Boil the potatoes until soft, then mash them with milk and butter until creamy.
12. 12. Season the mashed potatoes to taste with salt and pepper.
13. 13. Serve the finished skrei with the chorizo mixture and mashed potatoes.

Nutrition per serving

• kcal: 592
• Protein: 40 g · Fett/Fat: 37 g · Carbs: 36 g