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.
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.
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.