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David Seigal's Grilled Skrei with Parsley Tarragon Emulsion

Name: David Seigal's Grilled Skrei with Parsley Tarragon Emulsion
Prep time: 10 min
Cook time: 25 min
Yield: 4
Ingredients: 6 oz. Skrei fillet; egg; water; champagne vinegar; canola oil; parsley; tarragon, fresh; chives, fresh; salt and pepper

David Seigal

Recommends

The firm flesh of Skrei is well showcased in this grilled dish. The egg-and-herb emulsion brightens the flavor but does not overpower the delicate flavors of the meat.

Duration 20-40 min Total time 20-40 min

Difficulty Medium

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Ingredients

Number of servings

4 6 oz. Skrei fillet 6 oz. Skrei fillet

Emulsion

1 egg egg
2 oz oz water water
3 tbsp tbsp champagne vinegar champagne vinegar
4 oz oz canola oil canola oil
1 bunch bunch parsley parsley
1 bunch bunch tarragon, fresh tarragon, fresh
1 bunch bunch chives, fresh chives, fresh
0 salt and pepper salt and pepper

Procedure

Herb Emulsion:

Cook the egg in boiling water for 7 minutes.
Using a high-speed blender, combine egg and water.
Then add vinegar, oil and herbs, and blend quickly on high speed.
Strain using a fine chinois, and cool down immediately.
Season with a pinch of salt.

Grilled Skrei:

Season Skrei with salt and black pepper and brush with olive oil, place on hot grill, skin side down.
Cook on each side for 3 minutes.
Gently warm herb emulsion in order to prevent the egg from cooking further.

Plate the grilled Skrei with herb emulsion.

David Seigal's Grilled Skrei with Parsley Tarragon Emulsion

Ingredients

Emulsion

Procedure

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