Skrei (Arctic cod) with celeriac, wild garlic and beurre blanc
Cook at home like the Swiss national cooking team
A perfect springtime dish
Preparation and cooking times Preparation: approx. 30 min Cooking: approx. 1 hour Cooking time for the fish: 10 min
- 400g skrei (Arctic cod)
- 1 litre water
- 100g salt
- 1 small celeriac
- 50g butter
- A little cream
- Salt and pepper
- 125g shallots, peeled
- 20g butter
- 250g Chardonnay
- 100g chicken stock
- 150g butter
- 1 slice toast and a little butter
- 1 tbsp toasted hemp seeds
- Micro Leaves
For the mayonnaise
- 200g rapeseed oil
- 200g wild garlic
- 1 egg yolk
- 10g white balsamic vinegar
- 1 tbsp mustard
- 100g wild garlic oil
Preparing the mayonnaise: 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.
Preparing the skrei: 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.
Read more about the Swiss National Culinary Team at: www.hotelgastrounion.ch/skv