Cordon Bleu of Skrei and Blood Sausage with Chives Grains and Horseradish Cream

Ingredients

• 80 g pearl barley
• 1 shallot (peeled)
• 1 tbsp Olive Oil
• 2 tbsp butter
• 70 ml dry white wine
• 350 ml vegetable broth
• 2 Tbsp grated Parmesan
• 2 tbsp whipped cream
• 6 tbsp finely sliced chive rolls
• Salt
• Pepper
• 1 shallot (peeled)
• 80 g Butter
• 100 ml dry white wine
• 100 ml vermouth (e.g., Noilly Prat)
• 400 ml Vegetable broth
• 200 ml heavy cream
• 50 g crème fraîche
• a splash of lemon juice
• a little organic lemon zest
• 50 g freshly grated horseradish
• Salt
• Pepper
• 4 pieces of Skrei fillet (midsections; back; skinless; about 120 g each)
• 2 Eggs
• wheat flour type 405
• butter clarified
• 4 thin slices of blood sausage (about 5 to 6 cm wide)
• 150 g panko breadcrumbs (available at Asian store)
• 50 g bread crumbs

Instructions

1. 1.

   For the chives grains: In a pot melt butter with olive oil over medium heat. Dice the shallot finely and add it to the pot, then add the pearl barley and sauté until translucent. Deglaze with white wine and bring to a boil once. Next, pour in the broth and simmer gently on low heat until the liquid is almost completely reduced. Season well and set aside.

2. 2.

   For the horseradish cream: Dice the shallot finely. Melt butter in a pot, add the shallots and sauté until translucent. Deglaze with white wine and vermouth, then reduce the mixture over medium heat until fully evaporated. Add broth and heavy cream, letting it reduce to about half. Then blend crème fraîche, horseradish, and lemon juice with an immersion blender, strain through a fine sieve, add lemon zest, and season with salt and pepper.

3. 3.

   For the cordon bleu: Make shallow cuts in each Skrei piece near the end so they can be opened. Lightly salt the fish inside and out, place one slice of blood sausage on each side, fold them together, and press firmly around the edges. Mix bread crumbs with panko. Whisk eggs in a bowl and set aside. Dust the fish lightly with flour, dip in egg, then coat thoroughly with the breadcrumb mixture. In a pan heat clarified butter over medium heat, add the cordon bleus, and fry 2 to 4 minutes per side until golden brown. Remove from the pan and drain on paper towels.

4. 4.

   Warm the sauce slightly, reheat the grains in the pot, stir in cream, chives, and Parmesan until creamy and well seasoned. Arrange the grains on four pre-warmed plates. Slice the cordon bleus lengthwise with a sharp knife, open them, and place on top of the grains. Whip the horseradish cream with an immersion blender to make it frothy, drizzle over the grains, and serve.