Ingredients Skrei fillet

  • 600 g skrei fillet, 4 pieces each
  • weighing 150 g
  • 10 baby carrots
  • 2 chicory roots
  • 1 blood orange
  • 1 mandarin
  • 1 lemon
  • 5 carrots
  • 20 g sugar
  • Butter
  • Salt
  • Pepper
  • Icing sugar

To prepare the skrei fillets

Season the skrei fillets with salt and pepper and vacuum-seal with a little butter. Cook on the steam setting at 64 °C for 10 minutes.

To prepare the baby carrots

Boil the baby carrots in salted water until they are al dente. Plunge into iced water and peel by hand. Grill the baby carrots in a pan and season with coarse sea salt, some lemon zest and fresh lemon juice.

To prepare the chicory

Cut the chicory roots in half and vacuum-seal with freshly squeezed blood orange juice and some salt. Cook for around 30 minutes at 100 °C on the steam setting, remove and plunge into iced water. Caramelise some sugar in a pan, deglaze with the vacuuming liquid and glaze the chicory with the sugar mixture together with some butter.

To prepare the mandarin

Peel the mandarin and separate the individual segments. Dust the segments with some icing sugar and dry for around 2 hours at 70 °C with the hot air setting.

To prepare the carrot juice

Extract the juice from the 5 carrots and add lemon juice, salt and honey to taste. Heat the juice and froth using a hand blender or simply pour over the dish.

Cooking level

Skrei fillet, 10 minutes | Steam setting at 64 °C Chicory, approx. 30 minutes | Hot air setting at 100 °C Mandarin, 2 hours | Hot air setting at 70 °C