David Seigal's Grilled Skrei with Parsley Tarragon Emulsion

David Seigal's Grilled Skrei with Parsley Tarragon Emulsion

David Seigal
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.

Difficulty Medium
Give your rating

Ingredients

Number of servings

Emulsion

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.