John Myers
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Skrei on Apple Jelly and Chard on Rice
The perfect skrei on apple jelly and chard on rice recipe with a picture and simple step-by-step instructions.
Fresh fish:
- 300 g Skrei fillet [winter cod]
- 1 tbsp Butter or oil for frying
Apple jelly level (depending on the package):
- 400 ml Apple juice
- 5 piece Gelatin sheets [soak and dissolve under heat]
- 100 ml Water
- 1 piece Apple, small [pieces]
- 1 tbsp Cress (garden cress)
Swiss chard:
- 100 g Chard leaves, cut up
- 1 piece Onion, eighth
- 100 g Fresh leek
- 300 ml Water
- 100 ml Cooking liquid from frying and steaming
- 1 pinch Sea salt from the mill
- 1 pinch Pepper from the grinder
Butter rice with lemon:
- 2 piece Cooking bag rice
- 1 L Water hot
- 1 pinch Salt
- 2 piece Flakes of butter
Apple jelly:
- First pour the apple jelly sauce on a serving plate. To do this, add the gelling agent, z. B. immerse the gelatine sheets in water and, according to the instructions on the package, boil the liquid and the inserts and pour them onto a cold-rinsed plate and distribute the side dish appropriately before curdling. Sprinkle with herbs.
Skrei fillet:
- The fillet should be seared from the skin side so that it does not fall apart. Depending on the thickness, it is ready in around 4 minutes (put the lid on).
Swiss chard:
- Wash, clean and chop the vegetable parts, sauté briefly in the pan and simmer in the pan in boiling salted water and stir with some of the cooking liquid (here e.g. salted water, apple juice residue, frying oil). Then briefly season with spices.
Instruct:
- Tables in the 70s retro style, e.g. with standing folded napkin and candlestick with table candle. Everyone can think of a lot of other ideas.
Butter rice with lemon:
- Let the rice bags cook in salted boiling water and serve with chunks of butter, lemon wedges and a little cress.
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