John Myers
Splash – Skrei, Turnip, Potato, Beetroot, Air
The perfect splash – skrei, turnip, potato, beetroot, air recipe with a picture and simple step-by-step instructions.
- 1200 g Skreiloins
- 1000 g Linda potatoes yellow
- 0,5 Pc. Turnip
- 250 g Butter
- 3 tbsp Cream
- 2 tbsp Creme fraiche Cheese
- 4 Pc. Yellow beetroot
- 500 ml Pineapple juice
- 1 tbsp Bianco balsamic vinegar
- 500 ml Beetroot juice
- 4 cl Double grain
- 2 tbsp Soy lecithin
- 4 Pc. Sprigs of thyme
- Pepper
- Salt
- Nutmeg
- Portion, clean and set aside the creiloins. Peel the potatoes and turnips and cook them in equal-sized cubes for about 20 minutes in salted water.
- Peel the yellow beets and cut them into approx. 0.5 cm cubes. Melt the butter in a casserole dish and lightly sweat the beetroot cubes. After about 4 minutes, deglaze with the vinegar and pineapple juice and slowly reduce. Finally, season with double grain (e.g. nork).
- Slowly fry the fish in butter with the thyme on the skin until it is about halfway through, then turn it over and turn off the stove.
- Drain the cooked potato and turnip mix and mix with the cream, creme fraiche and 180 g of butter to a mash. Season to taste with pepper, salt and nutmeg.
- Foam the beetroot juice with the lecithin with a magic wand until a kind of pink bath foam forms, put this aside for a moment.
- Now arrange the puree on the plate, add the yellow beets to the side. Place the fish on top and garnish with the foam. At the very end, only season the fish with fleur de sel and possibly a splash of lemon juice.
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