The pumpkin puree: cut a butternut pumpkin into large
pieces. Stew them until tender with a dash of xeresis vinegar
and a glass of dry white wine. Season with pepper. Puree the
pumpkin and stir in a generous splash of light cream.
Salmon pearls: First put a bottle of grapeseed oil in the
fridge. Then start the preparation. Put the cream, yoghurt and
salmon eggs in the blender and puree. Pour this substance
into a saucepan and add the agar agar. Stir until it is
completely dissolved. Heat the preparation and let it boil
briefly. Allow to cool and strain the contents of the saucepan
into a culinary syringe. Pour the cooled grapeseed oil into a
high container, a measuring cup for example. Now spray the
contents of the syringe drop by drop into the oil. Pearls will
form and sink to the bottom. Put the container in the fridge
until use. Then sieve the pearls from the oil, drain them and, if
necessary, dry them further on a sheet of kitchen paper.
Celeriac cubes. Cut the useful part of a celeriac into half-
centimetre-thick cubes. Fry these in a hot pan with some oil.
Mix it with a tablespoon of turmeric and stir the pan so that the
cubes get an even yellow colour.
Crumble of grison meat. Place the slices of grison meat
between two sheets of baking paper. Put them in the
microwave under weight. Fry the slices for 25 seconds at 750
watts until crispy. Leave to cool and crumble.
Marsh samphire: steam the marsh samphire for 1 minute in
the microwave on the steam function. Rinse under cold water.
The skrei. Season the fish fillets with salt and pepper and fry
them in a dash of olive oil, about three minutes on each side.
Put the pan in a preheated oven at 175°C. The fish is done
after 7 to 8 minutes.
On the dinner plate: a spoonful of pumpkin puree and a bed
of samphire. Lay a piece of fish on top and cover with crumble
of grisons. Place the salmon pearls on one side of the fish and
the celeriac cubes on the other side. Finish with pieces of dill
and watercress.
skrei with pumpkin puree
2 g agar agar
celeriac
turmeric
grison
samphire
skrei
olive oil
dill
watercress
butternut squash
xeresis vinegar
dry white wine
salt and pepper
culinary cream
grape seed oil
125 g yoghurt
125 g cream
50 g salmon eggs
The pumpkin puree: cut a butternut pumpkin
into large pieces. Stew them until tender with a
dash of xeresis vinegar and a glass of dry
white wine. Season with pepper. Puree the
pumpkin and stir in a generous splash of light
cream.
Salmon pearls: First put a bottle of grapeseed
oil in the fridge. Then start the preparation. Put
the cream, yoghurt and salmon eggs in the
blender and puree. Pour this substance into a
saucepan and add the agar agar. Stir until it is
completely dissolved. Heat the preparation
and let it boil briefly. Allow to cool and strain
the contents of the saucepan into a culinary
syringe. Pour the cooled grapeseed oil into a
high container, a measuring cup for example.
Now spray the contents of the syringe drop by
drop into the oil. Pearls will form and sink to
the bottom. Put the container in the fridge until
use. Then sieve the pearls from the oil, drain
them and, if necessary, dry them further on a
sheet of kitchen paper.
Celeriac cubes. Cut the useful part of a
celeriac into half-centimetre-thick cubes. Fry
these in a hot pan with some oil. Mix it with a
tablespoon of turmeric and stir the pan so that
the cubes get an even yellow colour.
Crumble of grison meat. Place the slices of
grison meat between two sheets of baking
paper. Put them in the microwave under weight.
Fry the slices for 25 seconds at 750 watts until
crispy. Leave to cool and crumble.
Marsh samphire: steam the marsh samphire
for 1 minute in the microwave on the steam
function. Rinse under cold water.
The skrei. Season the fish fillets with salt and
pepper and fry them in a dash of olive oil, about
three minutes on each side. Put the pan in a
preheated oven at 175°C. The fish is done after
7 to 8 minutes.
On the dinner plate: a spoonful of pumpkin
puree and a bed of samphire. Lay a piece of
fish on top and cover with crumble of grisons.
Place the salmon pearls on one side of the fish
and the celeriac cubes on the other side. Finish
with pieces of dill and watercress.
skrei with
pumpkin puree
2 g agar agar
celeriac
turmeric
grison
samphire
skrei
olive oil
dill
watercress
butternut squash
xeresis vinegar
dry white wine
salt and pepper
culinary cream
grape seed oil
125 g yoghurt
125 g cream
50 g salmon eggs
Ingredient
quantities
are
only
listed
when
absolutely
necessary.
Making
the
right
choices
when
following
a
recipe,
with
your
fiery
passion
for
cooking,
that's
creative cooking
!
