Skrei with brassicas and tarragon salsa verde

Ingredients

Fish & Shellfish

  • 4 Skrei loin fillets, skinless

Oils & Vinegars

  • 1 dash of oil
  • 200ml of olive oil
  • 1 tbsp of sherry vinegar

Store Cupboard

  • salt
  • 2 anchovies
  • 1 tsp Dijon mustard
  • salt
  • salt
  • pepper

Salad & Fresh Herbs

  • 50g of parsley
  • 50g of tarragon
  • 10g of mint

Fruit & Vegetables

  • 1 banana shallot
  • seasonal brassicas, a selection of kalettes, cavolo nero, kale and broccoli preferably

Dairy

  • 100g of butter

Beverages

  • 100ml of water