Skrei with brassicas and tarragon salsa verde

4
45 minutes

Ingredients

Skrei

  • 4 Skrei loin fillets, skinless
  • 1 dash of oil
  • salt

Tarragon salsa verde

  • 50g of parsley
  • 50g of tarragon
  • 10g of mint
  • 2 anchovies
  • 1 banana shallot
  • 200ml of olive oil
  • 1 tsp Dijon mustard
  • 1 tbsp of sherry vinegar
  • salt

Brassicas

  • seasonal brassicas, a selection of kalettes, cavolo nero, kale and broccoli preferably
  • 100g of butter
  • 100ml of water
  • salt
  • pepper

Method

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
  • 1 tbsp of sherry vinegar
  • 50g of parsley
  • 50g of tarragon
  • 10g of mint
  • 2 anchovies
  • 1 banana shallot
  • 200ml of olive oil
  • 1 tsp Dijon mustard
  • salt
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
  • seasonal brassicas, a selection of kalettes, cavolo nero, kale and broccoli preferably
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
  • 1 dash of oil
  • 4 Skrei loin fillets
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
  • pepper
  • 100g of butter
  • 100ml of water
  • salt
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
  • salt