4 6 oz. Skrei fillet
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