John Myers
Skrei with Chorizo and Pomegranate >>
The perfect skrei with chorizo and pomegranate >> recipe with a picture and simple step-by-step instructions.
- 500 g Skrei / winter cod
- 1 tbsp Oil
- 400 g Potatoes
- 59 g Ground almonds
- 1 tbsp Butter
- 50 g Chorizo sausage
- 0,5 Pomegranate
- 1 Lemon
- Parsely
- Pepper and salt
- 1 shot Vinegar
- Rinse the fish and pat dry. Remove the remaining bones with strong tweezers or pliers. Divide the fillet into two pieces and place in salted water (5 tbsp to a liter) with a dash of vinegar for about a quarter of an hour. Then take it out and pat dry again.
- Peel the potatoes, cut into small pieces and cook until soft. Let it evaporate. Preheat the oven to 150 ° C. Heat the oil in a pan and fry the fish vigorously on the skin. Then place with the skin facing up on a baking sheet lined with baking paper and place in the oven for 4-6 minutes.
- Cut the chorizo into small pieces and fry in the remaining frying fat until crispy. Wash the lemon with hot water, dry it and peel off the peel. Core the pomegranate. Add the seeds to the sausage with the lemon rasps.
- Press the potatoes with the ground almonds through a press onto the plates. Pour some melted butter over it. Place the fish on top and garnish the sausage mixture around it.
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