Skrei with brassicas and tarragon salsa verde
This gorgeous verdant dish from The Elephant chef patron Simon Hulstone is a celebration of two wonderful ingredients – meaty Norwegian Skrei and beautiful leafy brassicas. Simon uses cavolo nero, kalettes, purple sprouting broccoli and spigarello – a leafy broccoli native to the south of Italy, and wraps things up in the comforting embrace of a tarragon salsa verde.
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
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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Skrei with brassicas and tarragon salsa verde
