Place the trimmed and shaped Skrei into a salt-water brine for 12 minutes to firm the fish. Remove and pat dry, set aside.
Finely slice the onions and sweat down without colour in the butter and thyme until onion is very tender, blend and pass, set aside.
Cut the button onions in half and caramelize in a non-stick pan with the butter, icing sugar and thyme, once coloured finish cooking in the oven for 5 minutes.
Ensure mushrooms are clean and of decent sizes.
Take the pre-cooked pig cheek and square off the edges, cut into 6 cubes per cheek approx. 2cm each , place in a pan with a little of the red wine jus and warm gently to glaze.
Check for bones in the eel and cut into 2 cm cubes also, brush with butter and leave somewhere warm.
Blanch the artichokes in the acidulated water and once cooked cool down and dice into 2cm cubes, in a non-stick pan colour on all sides in butter. Set aside.
In a non-stick pan cook the Skrei, caramelizing on the presentation side, cook through approx. 8 minutes.
Warm onion puree and place in centre of plate, place the diced artichoke, cheek, eel and button onion around neatly, cook mushrooms and fill any gaps on the plate, sauce with the jus and finish by placing the skrei in the centre of the puree and brushing with butter, garnish with herbs and serve.
