Skrei with Tarragon Salsa Verde Recipe - Great British Chefs
This gorgeous verdant dish from The Elephant chef patron Simon Hulstone is a celebration of two wonderful ingredients – meaty Norwegian skrei and beautiful leafy brassicas. Simon uses cavolo nero,...
Ingredients
- 4 Skrei loin fillets, skinless
- 1 dash of oil
- salt
- 50g of parsley
- 50g of tarragon
- 10g of mint
- 2 anchovies
- 1 banana shallot
- 200ml of olive oil
- 1 tsp Dijon mustard
- 1 tbsp of sherry vinegar
- seasonal brassicas, a selection of kalettes, cavolo nero, kale and broccoli preferably
- 100g of butter
- 100ml of water
- pepper
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