Ingredients
Preparation
- Make a brine by combining 1 litre of water with 100 g of salt. Soak the skrei for 10 minutes. Remove the steaks and dry using kitchen roll.
- Add the olive oil, pepper, saffron, red chilli, onion, fennel, carrot, potatoes and tomatoes to a saucepan and fry. Season with salt and pepper. Add the skrei and cook for 6-7 minutes. Add the mussels.
- Using a pestle and mortar, crush the salt, one peeled garlic clove, a handful of parsley, lemon zest and half a cup of olive oil until you get a liquid texture.
- To plate, place the mussels next to the skrei and the stuffing. Add a squeeze of lemon and finish with the crushed mixture.
