Skrei (Arctic cod) with celeriac, wild garlic and beurre blanc

Recipe for 4 persons

Preparation and cooking times
Preparation: approx. 30 min
Cooking: approx. 1 hour
Cooking time for the fish: 10 min

Mayonnaise

200 g rapeseed oil
200 g wild garlic
1 egg yolk
10 g white balsamic vinegar
1 tbsp mustard
100 g wild garlic oil

Combine the egg yolk, mustard, white balsamic vinegar, salt and pepper. Then slowly whisk in the wild garlic oil. Season to taste and allow to cool..

Skrei

400 g skrei (Arctic cod)
1 litre water
100 g salt
1 small celeriac
50 g butter
A little cream
Salt and pepper
125 g shallots, peeled
20 g butter
250 g Chardonnay
100 g chicken stock
150 g butter
1 slice toast and a little butter
1 tbsp toasted hemp seeds
Micro Leaves

Bring water and salt to the boil and let it cool down again. Place the skrei in the cold marinade for about 20 to 30 minutes. Then pat dry, wrap in cling film, and divide into portions. Steam for 10 minutes at 58°C.

Peel and dice the celeriac. Simmer in salted water until soft, drain, and leave to steam briefly. Add the butter and cream and combine into a fine puree.

The rapeseed oil is heated to 60 °C and combined with the wild garlic. Process until the oil has a nice green colour. Then strain and allow to cool.

Sauté the finely chopped shallots in butter, then deglaze with the Chardonnay and chicken stock. Slowly reduce the ingredients to half. Then pass through a sieve, combine with the butter and season to taste. Keep the sauce warm; do not allow it to boil.

Preheat the oven to 130°C. Fold the toast in half, flatten it slightly and cut out circles. Brush the toast rings with melted butter and bake slowly in the oven between two baking trays until golden brown.

Tip: You can use chives instead of wild garlic. Micro Leaves (i.e. mini-herbs) are available from the Coop. When reducing the stock, make sure that the liquid does not become too salty.

Serving

Combine the sauce with the wild garlic oil and arrange in the middle of the plate. Use a piping bag to pour the celeriac puree and mayonnaise evenly over the skrei fillet. Then sprinkle with the toasted hemp seeds. Garnish the toast with the celeriac puree, wild garlic mayonnaise and Micro Leaves.

Tip: The mayonnaise can be made the day before.