Skrei Under Apple and Fennel Bonnet with Gremolata Tomatoes

Skrei under an apple and fennel hood

1. Halve the fennel, drain it and put the fennel greens aside for the time being. Cut the fennel bulb into small cubes and simmer with the vegetable stock, garlic and a pinch of sugar for 5 minutes and then let cool down a little.
2. Roast the flaked almonds in a pan without fat and then let them cool. Then finely puree the cooked fennel, the roasted almonds, the fennel green and the dill. It should come around with a spreadable mass. If the mixture is too firm, stir in a little olive oil.
3. Oil an ovenproof dish and put the skri fillet cut in portions into it, add a little salt and pepper. Then brush the fillets nicely with the fennel paste. Then core half of the green apple and finely slice with the skin. Layer the apple slices on the fennel paste like a roof tile.
4. Then place it in the oven preheated to 180 degrees for about 15 minutes. In the meantime, melt the butter in a small pan over medium heat, simmer when it starts to brown, remove from the heat immediately.
5. To serve, drizzle the nut butter over the skri fillets.

Gremolata tomatoes

1. Finely chop the garlic, lemon peel and leaf parsley in the electric chopper. Then put in a bowl and mix with a little pistachio oil to create a kind of dressing. Season with salt and pepper. Drain the Coeur de Boeuf and cut into bite-sized pieces and then mix with the Gremolata dressing.
2. Serve the tomatoes with the fish. We had a little KaPü with it, but baguette is also easy to imagine.