Poached Skrei on a Sweet Potato & Kale Bed

Ingredients

• 800 g Norwegian Skrei fillet (winter cod)
• 1 orange
• 4 sprigs flat‑leaf parsley
• water
• Salt
• 20 black peppercorns
• 2 Sweet potatoes
• 2 tbsp oil
• 4 Garlic cloves
• 200 g kale
• 1 tbsp oil
• 0.5 Red chili pepper
• 2 Spring Onions
• 1 Pomegranate
• 3 tbsp olive oil
• 3 tbsp Lemon juice
• 1 tbsp honey
• 1 tsp Dijon mustard
• Salt
• Pepper

Instructions

1. 1.

   Skrei: Cut the Skrei into portions. Strip off the outermost orange peel and slice an onion into wedges. Bring plenty of water to a boil, adding salt, orange peels, parsley, onion wedges, and black peppercorns. Add 2–3 tbsp of salt per litre of water. Let the cooking liquid steep for 10 minutes so the flavors develop. Add the Skrei portions, bring to a boil, and poach for about 10 minutes.

2. 2.

   Sweet potatoes and kale: Preheat the oven to 200°C (400°F). Dice or thinly slice the sweet potatoes and spread them on parchment‑lined baking sheets. Chop garlic and scatter over the potatoes. Drizzle with olive oil, season with salt and pepper. Bake for 20–30 minutes until tender and slightly crisp, turning halfway through. Finely chop kale and chili, sauté in a pan with oil until the kale is crisp but not burnt. Wash the pomegranate and release the seeds. Finely chop garlic.

3. 3.

   Vinaigrette: Whisk together olive oil, lemon juice, and Dijon mustard to make a vinaigrette. Add honey and season with salt and pepper.

4. 4.

   To serve: Mix the roasted sweet potatoes with the sautéed kale and pomegranate seeds. Arrange the Skrei portions on top of the salad bed, sprinkle with sliced spring onions, and drizzle with the vinaigrette. Serve warm.