skrei with pumpkin puree

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.