Glazed Skrei with Straffe Hendrik Quadrupel

Ingredients

For the glazed skrei:

  • 4 nice skrei fillets, approx. 150 g each
  • 200 ml Straffe Hendrik Quadrupel
  • 1 tbsp brown sugar
  • 1 tbsp soy sauce
  • 1 tsp balsamic vinegar

For the green asparagus cream:

  • 500 g green asparagus
  • 1 shallot
  • 1 tbsp olive oil
  • 50 ml cream
  • Salt and pepper
  • Lemon juice

For the rhubarb compote:

  • 2 stalks of rhubarb
  • 2 tbsp cane sugar
  • Zest of 1/2 orange
  • A splash of elderflower syrup

For the charred onion jus:

  • 2 large onions, unpeeled
  • 300 ml poultry stock
  • 1 knob of butter
  • 1 tbsp Straffe Hendrik Quadrupel

For finishing:

  • About 12 morels, fresh or soaked
  • A handful of broad beans (fava beans), frozen
  • Butter for frying
  • Garden herbs and edible flowers
  • Pearl couscous, 1 part couscous cooked in 2 parts water or vegetable stock

Instructions

For the glazed skrei:

  1. Reduce the beer, brown sugar, soy sauce and balsamic vinegar until it becomes a syrupy glaze. Let cool.
  2. Preheat the oven to 180°C.
  3. Grease an oven dish with olive oil and place the skrei fillets in it, skin side up.
  4. Brush the skrei with the glaze.
  5. Bake in the preheated oven for about 15 minutes. Check doneness depending on the thickness of the fish.

For the green asparagus cream:

  1. Sauté the shallot in olive oil, add the asparagus and cook for 5 minutes.
  2. Add a splash of water and steam under a lid until tender.
  3. Blend until smooth with the cream, season with salt, pepper and lemon juice. Pass through a sieve if desired.

For the rhubarb compote:

  1. Cut the rhubarb into small pieces.
  2. Gently stew with the sugar, orange zest and a splash of elderflower syrup (or white wine).
  3. Let cool.

For the charred onion jus:

  1. Cut the onions in half (with skin) and char them in a dry pan until blackened.
  2. Add the poultry stock and let infuse for 30 minutes.
  3. Strain, finish with a knob of butter and add a splash of Quadrupel.

Finishing:

  1. Fry the morels in butter, season with salt and pepper. Add a spoonful of jus if desired.
  2. Briefly blanch the broad beans in salted boiling water. Cool in ice water and sauté them with the morels.
  3. Spread a thin layer of asparagus cream on the plate and add a spoonful of pearl couscous.
  4. Place the skrei in the center and brush again with the glaze if needed.
  5. Arrange the morels, broad beans and rhubarb compote around it.
  6. Pull the charred onions apart into “petals” and spoon some jus into one of these “petals”.
  7. Finish with fresh herbs and edible flowers.