- Ingredients for 1
- 1 x 100g fillet of skrei
- Finely sliced sheet of iberico lardo
- Fennel pollen
- Kibbled onions
- Chives
- Borage flowers and various micro herbs and flowers
- 150g parsnips
- 90g double cream
- 45g unsalted butter
- 50 ml verjus de perigord
- 50ml light chicken stock
- 100ml unsalted butter
- Diced golden sultanas soaked in verjus
- 3 sticks of spring onions
- ¼ peeled cucumber diced
Roasted Fillet of Skrei Glazed with Lardo, Parsnip Puree and a Verjus and Spring Onion Butter Sauce
Roasted Fillet of Skrei Glazed with Lardo, Parsnip Puree and a Verjus and Spring Onion Butter Sauce
Michelin star chef Simon Hulstone, chef patron of The Elephant Restaurant in Torquay, creates a dish of fillet of skrei, parsnip purée , lardo , fennel pollen and verjus butter sauce using a Steelite bowl to present the dish. In association with Steelite.
Ingredients
Method
For parsnip puree,
Finely dice the parsnips and add the cream and butter, simmer until soft and blend all together, pass, season
For verjus butter
Mix the verjus and chicken stock together then reduce by 75% pull off heat and then whisk in diced butter until consistency required, season.
To serve
in a hot pan, place the seasoned skrei skin side down until golden brown , turn over and allow to cook through off the stove but still in the pan. Place the slice of lardo to cover the skrei, garnish lardo in pollen, onions, selected herbs and flowers.
Place a round of puree in centre of the plate and place the skrei on top.
Gently reheat the butter and add the sultanas and cucumber, finally add the sliced spring onions, pour the sauce around the skrei and serve immediately.
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