Lofoten Skrei with Silvaner herb sabayon

Ingredients for 2 servings:

• 400 g cod fillet(s) (Skrei), as horseshoe fillet or as regular fillet
• pepper
• Salt
• 1 nutmeg
• 1 small lemon(s)
• 1 small bunch of parsley
• 1 small bunch of rosemary
• 1 sprig(s) of thyme
• 1 clove(s) garlic
• 3 small saffron threads
• 4 large carrots
• 1 m.-large zucchini
• 25 g butter for sautéing
• 1 egg yolk
• 1 cube of vegetable stock
• 200 ml white wine (Franconian Silvaner)
• 100 ml cream
• 100 ml water
• 1 jar white wine (Traminer)

Instructions

Working time approx. 15 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Lightly season the skrei fillets on both sides with salt and pepper and drizzle with lemon juice. Let the fish rest for a while. Cut the carrots and zucchini lengthwise into sticks. Finely chop the garlic clove, parsley, and thyme. Whisk the egg yolk with the Silvaner, salt, pepper, and nutmeg in a small saucepan over medium heat for about 7 minutes until foamy and sabayon-like. Then gently whisk over a bath of cold water until cold. Place the fish fillets in a non-stick pan and briefly sauté on both sides with a little butter, then sauté with a little water for about 10 minutes until cooked through. Deglaze the fish with the Traminer. Season to taste with a little nutmeg and rosemary. Add a dash of cream every now and then, if desired. Allow the fish stock to thicken briefly. Meanwhile, in a non-stick pan, sauté the vegetable sticks with a little vegetable stock cube and 100 ml water for 5 minutes. Then add the parsley, thyme, and garlic clove and season with salt and pepper. Fold in the saffron threads. Arrange the fish on a large plate; it’s best to place it in a plate warmer beforehand so the dish stays warm long afterward. Arrange the vegetable sticks lengthwise across the plate. Place the fish on its side. Spread the Silvaner sabayon on top of the fish and add the vegetable stock. Season to taste, if desired, and then drizzle it around the vegetables and the bed of fish. If desired, garnish with the rosemary, saffron threads, and all the steamed herbs. Serve with herb butter baked potatoes, a Traminer white wine, or even a medium-dry Franconian Silvaner. Skrei, the winter cod from Lofoten, is the most exclusive fish from Norwegian waters. It is only available fresh during the short fishing season from February to April.