Ingredients
Preparation
- Place the skrei in an ovenproof dish and bake in a preheated oven at 180ºC for 12 min.
- Fry the onion, garlic, carrot, red pepper, fennel, celery, chilli and leek in a pan. Once it is cooked add the sherry vinegar, apple cider vinegar and sunflower oil. Season with salt and pepper. Stir and cover. Cook on a low heat for 30 min. When it is ready, blend and put to one side.
- Place the onion, green tomato, piparra chillis and a spoonful of the pickle they came in into a bowl. Add salt, pepper and olive oil. Mix together and put to one side.
- To plate, create a base with the blended sauce. Place the skrei steaks on top and decorate with the pickle mixture and slices of crisp, fried iberian ham.
Recipe by chef Cato Wara