Skrei loin in mustard crust on steamed leek à la Didi

Ingredients for 1 servings:

• 200 g Skrei fillet(s) (winter cod)
• 2 tbsp red wine vinegar
• Sea salt from the mill
• Cayenne pepper
• 20 g breadcrumbs
• 10 g hazelnuts, ground
• 1 tbsp mustard, medium hot
• 2 tsp, heaped butter
• 1 tsp, heaped clarified butter
• 120 g leek, only the white part
• 2 tsp, heaped horseradish

Instructions

Working time approx. 10 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Brush the skrei fillet with a little vinegar, lightly salt, and let rest for 10 minutes. Trim the root and top of the leek. Halve the leek lengthwise and remove the individual leaves. Wash the leaves. Fill a steamer (here a microwave steamer) with 2 cm of water, insert the steamer insert, and layer the leek leaves on top. Steam until the leek is soft. Pat the skrei fillet dry and season with cayenne pepper. Mix the breadcrumbs with the ground hazelnuts. First, brush one side of the fish with mustard and press it into the breadcrumbs and nut mixture. Then do the same with the remaining sides. Press the breading firmly into place. Heat the butter and clarified butter in a pan until foamy. Fry the skrei fillet in it on each side for about 3 minutes until golden brown. On a plate, layer the leek leaves lengthwise and crosswise, then place the skrei on top. Boil the gravy with the remaining vinegar, mix it with the horseradish, and pour it around the fish. Serve and enjoy.