Skrei with brassicas and tarragon salsa verde


First published in 2019
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Tarragon salsa verde


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
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
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
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
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
First published in 2019
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