Serves 4

Ingredients

Parsnip purée

100g/4oz butter

300g/10oz parsnips, finely chopped

180ml/7fl oz double cream

Verjus butter

100/8fl oz verjus du perigord

100ml/8fl oz light chicken stock

220g/8oz butter, chilled, cubed

salt and freshly ground black pepper

2 tbsp golden sultanas, chopped and soaked in 16 tbsp verjus

1 cucumber, peeled, finely chopped

6 spring onions, finely sliced

SKREI®

4 x 110g/8oz SKREI® fillet

1 tbsp olive oil

2 slices iberico lardo

2 tsp fennel pollen

2 tbsp kibbled onions (dried onion flakes)

2 tbsp fresh chives, chopped finely

2 tbsp fresh borage leaves

Method

Parsnip purée

Heat the butter in a saucepan and cook the parsnips for one minute on a high heat. Add the cream, bring the mixture to the boil then reduce the heat and simmer for five minutes or until the parsnips are tender. Blend the parsnip mixture in a blender until smooth. Pass the mixture through a fine sieve and into a clean pan, then season to taste with salt and freshly ground black pepper.

Verjus butter

Pour the verjus and chicken stock into a saucepan and bring to a boil, continue to cook until the volume of the liquid is reduced by three-quarters. Remove the pan from the heat and whisk in the cubed butter until smooth and glossy. Season to taste with salt and freshly ground black pepper. Add the sultanas, cucumber and spring onion. Keep warm.

SKREI®

Season the fillets with salt and freshly ground black pepper. Pour 1 tbsp olive oil in a hot frying pan, add the seasoned SKREI® skin-side down and cook for 2-3 minutes, or until golden-brown. Turn the fish over and remove the pan from the heat. Place the fish onto a board or a plate and place a lardo slice on each fillet and carefully sprinkle the fennel pollen, kibbled onions, chives and borage on top.

To serve

Spoon the parsnip purée in the centre of serving plates and place the dressed SKREI® on top. Finish by pouring the sauce around the SKREI® and serve immediately.

Simon Hulstone

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©Simon Hulstone of The Elephant, Torquay for the Norwegian Seafood Council