With only a few weeks availability left, make the most of the season with Michel Roux Jr’s French classic, celebrating the versatility of Skrei and its ability to take strong flavours, especially red wine!
Michel Roux Jnr’s recipe – Skrei Bourguignonne
Main course, 4 portions
Ingredients
- 4 x 160g thick Skrei loins
- 2tbs vegetable oils
- 1tbs butter
- Salt and pepper
- Garnish and sauce
- 12 small onions, peeled
- 8 slices smoked bacon
- 12 small button mushrooms
- 2tbs butter
- 400ml red wine, preferably shiraz
- 1tbs caster sugar
- 2 shallots, peeled
- 600ml veal stock
- 1 small bunch flat parsley
- Oil for deep frying
Preparation
- Boil the onions in salted water for 5 minutes then drain.
- Grill 4 slices of bacon until crisp and set aside. Cut the remaining bacon into lardons (match stick size) and place in a frying pan over a medium heat until cooked with a little colour. Drain and keep the fat that has rendered.
- In the same pan add 1tbs butter and the fat, cook the mushrooms and onions until golden then drain, add to the lardons and keep warm.
- In the same pan add the sliced shallots and cook until golden, add the wine and sugar then boil until syrupy, then add the stock and boil again until sauce consistency. Whisk in the butter, check the seasoning and pass through a fine sieve.
- Take the sprigs of parsley and deep fry until crisp but still green, drain and season.
Cooking and Assembly
- Lightly season the Skrei, heat a pan with the oil until smoking hot.
- Place the Skrei in the pan and leave to colour, carefully turn the fish and add the butter, baste the fish with the foaming fat until cooked.
- Arrange neatly on a plate and place a slice of crisp bacon and parsley on top.
- Boiled new potatoes, peeled and rolled in butter are the perfect accompaniment.
Michel’s tip on the perfect way to pan-fry Skrei.
“Make sure the Skrei is dry and the pan very hot. Add a little vegetable oil to the pan and carefully place the seasoned fish in the pan. Once lightly seared, then add lots of butter and baste with frothy bubbling butter. To test if cooked use a skewer, it should go through the fish easily” – Chef Michel Roux Jr
Michelin-star chef Michel Roux Jr comments:
“Skrei is a versatile ingredient with lean, firm white flesh that lends itself to both modern and classic dishes. The biggest inspiration for me as a chef is seasonality, and that includes the forthcoming Skrei season.”
“The delicate sublime taste of Skrei cod is second to none. It is a truly sustainable fish that with a unique legacy, which adds value to an already extraordinary product. As a chef I always insist on the finest ingredients and Skrei never disappoints. I am proud and honoured to be an Ambassador for what I consider to be one of the finest products of the sea.”
For more information about Norwegian Seafood Council click here