David Seigal's Grilled Skrei with Parsley Tarragon Emulsion
The firm flesh of Skrei is well showcased in this grilled dish. The egg-and-herb emulsion brightens the flavor but does not overpower the delicate flavors of the meat.
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Cooking tools:
- Blender
- Fine-mesh sieve
- Grill
- Pastry brush
- Pot
- Saucepan
- Mixing bowl
- Plate
Ingredients
- 6 oz Skrei fillet
- 1 egg
- 2 oz water
- 3 tbsp champagne vinegar
- 4 oz canola oil
- 1 bunch parsley
- 1 bunch tarragon, fresh
- 1 bunch chives, fresh
- salt
- pepper
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