Skrei with Mashed Almonds and Oil and Herb Sauce

Summary

Ingredients

• 400 g ski fillet (s) with skin
• 600 g potato (s), floury boilin
• 3 tablespoon, heaped almond oil, ground or almond flour
• 2 tablespoon almond flakes, blanched
• 75 ml milk
• 75 ml sweet cream
• 100 ml olive oil, virgin
• 3 pinches turmeric
• nutmeg
• 75 g butter
• 1 egg (s)
• 2 teaspoons lime juice and a little zest
• Herbs, TK (8 herbs)
• little dill, TK
• little cumin
• little coriander
• little fennel seeds
• honey
• Pomegranate
• little bacon, mixed
• Salt and pepper from the mill
• Chili powder
• 1 clove garlic
• 1 small onion (s)

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Instructions

1. Peel the potatoes and cook them in salted water until soft. Roast the almond flakes in a pan, then set aside.
2. Wash the fish fillet and pat dry. Then cut into suitable pieces, lightly salt and pepper. Put on the skin side in the hot olive oil and fry for about 5 minutes, then turn on the other side and fry for another 2 - 3 minutes until the fillet is nice and translucent. Do not let it cook too long, rather let it cook on the meat side and take the pan off the fire.
3. Drain the cooked potatoes, add the butter and mash the potatoes with a masher. Warm the cream and milk slightly and stir in with the almond flour. Season to taste with salt, nutmeg and turmeric. If you have and want to, you can also use saffron threads. I mixed in a dash of olive oil and an egg.
4. Mix the oil and herb sauce with lime juice and zest, as well as 1 - 2 drops of olive oil and add the thawed herbs. Mix in the finely chopped onion, chopped garlic and honey. Season to taste with cumin, coriander, salt, pepper and a little chilli.
5. Cut the bacon into pieces and fry until crispy.
6. Distribute the mashed potatoes on the plates and serve the fish next to them. Scatter the roasted almonds over the mash and the bacon and pomegranate seeds around the mash. Finally, drizzle the oil and herb sauce over the fish and a little around the mash.
7. If you want, you can also serve vegetables, for example fennel and / or carrots.
8. A good dry wine goes well with this. The dish is a holiday feast for special occasions.
9. It should be noted that the fresh fish is only available from January to March.

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