Skrei with brassicas and tarragon salsa verde

PT45M

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Ingredients

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Imperial

Skrei

Tarragon salsa verde

Brassicas

1
To begin, make the salsa verde. Finely chop the herbs and anchovies and add to a bowl. Finely dice the shallot and stir into the herbs and anchovies, along with the olive oil. Stir in the mustard and vinegar, then season to taste
2
Bring a large pan of salted water to the boil. One ingredient at a time, blanch the brassicas until vivid green and tender. Drain well and place in iced water to chill
3
Place a large frying pan over a medium-high heat and add a dash of oil. Meanwhile, heat up a griddle pan until smoking hot (this is an optional step to add a charred flavour to the fish – if the weather is nice you can also finish cooking the fish on a barbecue to impart a smoky flavour). Season the Skrei with salt and add to the pan, skin-side down. Cook for approximately 6 minutes, until mostly cooked through. Carefully turn the fillets over, finishing on the griddle pan if using. Once cooked through, remove from the pan and allow to rest for a few minutes. If using the griddle pan technique, add the blanched broccoli to the hot pan once you've removed the fish to allow it to char lightly
4
To finish cooking the brassicas, warm the butter and water in a saucepan, whisking lightly to emulsify. Add the brassicas and allow to warm through in the emulsion. Drain and season
5
To serve, place a portion of Skrei on each plate and place a spoonful of the salsa verde to one side. Arrange the brassicas around the outside and serve immediately
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