John Myers
Contents
show
Ingredients
- 4 Ski fillets á 180 gr with skin
- 200 ml Whole milk
- 10 g Salt
- 10 g Sugar
- 1 Vanilla pod
- Butter
- Salt pepper
- 8 slices Lean bacon
- 1 Thinly sliced onion
- 80 ml Oil
*** For the beans ***
- 100 g Bobby beans
- 2 tbsp Poultry stock
- 2 tbsp White balsamic vinegar
- 2 tbsp Truffle oil
- Salt pepper
mashed beans
- 60 g White beans
- Some cream
- 1 Bay leaf
- Salt pepper
*** Crab ragout ***
- 120 g Crabs
- 1 tbsp Chopped onion
- 2 Garlic cloves
- 1 glass White wine dry
- 3 tbsp Cream
Instructions
***Für das Bohnenpüree***
- Let the white beans soak for 12 hours. Cook in the soaking water with the bay leaf for an hour until soft. Remove the bay leaf. Drain the beans, catching the liquid. Puree with a hand blender, add the cream and cooking water to the right consistency. Conn. season with salt and pepper.
***Für den Fisch***
- Bring whole milk with sugar, salt and the finely chopped vanilla pod to the boil and let it steep for 30 minutes. Marinate the skrei in the cooled milk for another 30 minutes. Remove and drain well on paper towels. Fry in hot butter on the skin side. Finally 30 seconds on the other side. salt and pepper.
***für den Speck***
- Preheat the oven to 160 degrees, place the bacon on a baking sheet lined with baking paper and bake for 20 minutes until the bacon is crispy.
Onions
- Fry the onion strips in hot oil.
***für die Bobbybohnen*
- Blanch the beans in salted water and chill in ice water. Dry well with paper towels. Mix the poultry stock with the balsamic vinegar and the truffle oil. Season the sauce with salt and pepper. Brush the beans with it.
***für die Nordseekrabben***
- Sauté the onion in a little oil, add the garlic, stew briefly and then deglaze with the white wine, reduce a little and add the cream, simmer gently and season with a little salt. Mix in a little parsley and keep warm.
- Place the beans as a rectangle on hot plates, drape the bean puree and now the fish on top and add the fried onions. Then place the bacon on top and garnish with the crab ragout, serve immediately.
Nutrition
Serving: 100gCalories: 307kcalCarbohydrates: 2.5gProtein: 2.2gFat: 32.3g
