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Skrei with beurre blanc, gnocchi and caper berries

This typical winter fish with dark skin is combined with a beurre blanc and sambai for a rich umami flavor.

Ingredients

50mlWhite wine
200gSambai
caper berries
400gButter
Sea fennel
100gCream
Gnocchi
Lime
Purple radish
skrei
20mlSoy sauce
Samphire

Preparation

  1. Mix the sambai with the white wine, cream, and soy sauce.
  2. Bring just to a boil.
  3. Cut the cold butter into small pieces and whisk them into the sambai mixture to create a nice emulsion.
  4. Clean the skrei and remove the skin from the fillet.
  5. Cut the fillet to the desired size and place it in a vacuum bag.
  6. Pour in a little of the sauce and vacuum seal.
  7. Cook for 20 minutes (depending on size) at 52°C.
  8. Blanch the samphire and place it in the center of the plate.
  9. Blanch the gnocchi and then fry in olive oil together with the caperberries.
  10. Place the cooked skrei on top of the samphire.
  11. Arrange the fried gnocchi around with a few caperberries.
  12. Add a few sprigs of sea fennel and purple radish.
  13. Finally, grate some lime zest over the dish.