Skreimølje with a Twist

Method

Bring a large pot of water to a boil and add 3 tablespoons of salt per liter.
Set the pot aside and add the skrei slices.
Place the pot back on the stove and bring to a boil, then remove from heat, lower the temperature, and let the fish steep for 6-7 minutes.
Quickly sauté the spinach in a frying pan with crushed garlic and butter until wilted.
Bring enough water to cover the roe to a boil and add 1 tablespoon of salt per liter.
Rinse the roe and tightly wrap it in kitchen paper. You can secure the ends with a rubber band to prevent it from dissolving.
Place the wrapped roe into the boiling water and let it simmer for 20-30 minutes.
Clean the liver from membranes and sinews, cut into pieces, and place in a small saucepan.
When the fish is cooked, ladle some of the cooking water over the liver.
Gently bring to a boil and let it simmer for 2-3 minutes.

Bring saltwater to a boil, add the potatoes, and cook until tender, about 20 minutes.
Remove the potatoes from the salty water and let them drain on paper towels.

Peel the carrots, dice them, and cook until tender in plain water.
Drain the cooking water and mash the carrots together with butter and cooking cream.
Season with salt and pepper to taste.