David Seigal's Grilled Skrei with Parsley Tarragon Emulsion

full_david-seigals-grilled-skrei-with-parsley-tarragon-emulsion.jpg
Photo: Norwegian Seafood Council / Liz Barclay

Skrei is tradition, but it is also a perfect ingredient to display with a little bit of finesse. The firm flesh of Skrei is well showcased in this grilled dish. The egg-and-herb emulsion brightens the flavour but does not overpower the delicate flavours of the meat.

Serves 4

4 ​6 oz. Skrei fillet

Emulsion

1 egg

2 oz water

3 tbsp champagne vinegar

4 oz canola oil

1 bunch parsley

1 bunch tarragon, fresh

1 bunch chives, fresh

salt and pepper

Cook the egg in boiling water for 7 minutes. Using a high-speed blender, combine egg and water. Then add vinegar, oil and herbs, and blend quickly on high speed. Strain using a fine chinois, and cool down immediately. Season with a pinch of salt.

Season Skrei with salt and black pepper and brush with olive oil, place on hot grill, skin side down. Cook on each side for 3 minutes. Gently warm herb emulsion in order to prevent the egg from cooking further.

Plate the grilled Skrei with herb emulsion.

Photo and recipe courtesy: Norwegian Seafood Council