Norwegian skrei with carrot puree, hazelnuts and bacon

• Preheat the oven to 180ºC
• Place the chopped carrots, butter, coffee and salt in an ovenproof dish and bake for 10 minutes. Mash into a puree.
• Add the olive oil to a frying pan and brown the skrei on the skin side. Add in the garlic oil, rosemary and salt. Transfer the loins to an ovenproof dish and bake at 180ºC for 5-6 minutes.
• Brown the bacon in a frying pan. Once it is done, transfer into a bowl and add the chopped hazelnuts, soy sauce and parsley.
• Place the skrei onto a plate with the carrot puree and the bacon mixture. drizzle with olive oil.

Recipe by chef Cato Wara