Serves 6
Ingredients
- 2 red onions, roughly chopped
- 1 tablespoon caster sugar
- 2 bottles of Bandol wine or similar deeply coloured full-bodied red wine such as Syrah or Cabernet
- 1 leek
- Spring vegetables such as carrot, turnips, asparagus…
- Juice of 1 lemon
- 3 sprigs of flat-leaf parsley
- 240g smoked bacon
- 120ml double cream
- 300g butter
- Salt and pepper
- Red wine vinegar
- 6 loins of Skrei
Method
- Put the onions in a stainless steel or plastic container with the caster sugar and 1 ¼ bottles of the wine, cover and marinate for 24 hours.
- Trim the leek and wash under cold water, cut into 12cm × 1cm strips, blanch in salted boiling water until cooked but still a little crunchy, then refresh in ice-cold water. Do the same with the spring vegetables. Blanch the parsley leaves, then mix with the vegetables.
- Cut the bacon into small lardons, place in a pan of cold water and bring to the boil; drain, rinse and dry on kitchen towels. Fry in a non-stick pan with a drop of olive oil until brown but not dry. Grill the smoked bacon until crisp.
- Put the marinade and onions in a saucepan and reduce until the liquid remaining just covers the onions. Add the cream, bring to the boil and then whisk in 250g of the butter, cut into small cubes, a little at a time. Season with salt and pepper and keep warm but do not boil. Finally add the few drops of red wine vinegar to bring out the taste of the wine.
- Put the remaining red wine in a wide pan with the Skrei, season with salt and bring to the boil; cover with a piece of greaseproof paper and simmer for 30 seconds, then remove from the heat and leave to stand for 5 minutes.
- Reheat the vegetables with the remaining butter. Drain the Skrei and serve on a bed of buttered vegetables. Spoon the sauce over the fish and top with lardons and a slice of crisp grilled bacon.
Michel’s tip on poaching Skrei to perfection
“Make sure you bring the wine to the boil then turn down the heat to a very gentle simmer to poach the fish perfectly.”
Michel Roux Jr – Skrei Ambassador
For more information about Norwegian Seafood Council click here