Ingredients
2 Skreil fillets
100 g bacon, thinly sliced
100g savoy cabbage
Reduced butter for frying
Salt, pepper from the mill
butter
olive oil
Parmesan
Savoy cabbage pesto
1. Wash the savoy cabbage and season with salt, olive oil and Parmesan cheese.
mix into a pesto.
SKREI
1. Clean the fish fillets
2. Mix the remaining fish trimmings with savoy cabbage pesto, salt and pepper to make a fine stuffing.
3. Lay the bacon on cling film, spread with stuffing, and place the fillets on top. Roll everything up tightly. Refrigerate until ready to sear.
4. Remove the Skrei from the foil and fry it in clarified butter on each side while wrapped in bacon.
5. Let it stand in the oven at 80 degrees hot air until it is translucent.
6. Peel potatoes, cut into cubes and fry in olive oil.
Serving
1. Portion the fish into equal portions.
2. Arrange the savoy cabbage pesto on plates and spread it with a spoon.
3. Place the fish on top and add the gooseberries
DRINKING RECOMMENDATION