Poached Skrei Fillet with Chili Lime Sauce and Tapenade

Ingredients

• 800 g Norwegian skrei fillet skinless and boneless (winter cod; alternatively Norwegian cod)
• Salt
• 1 Shallot
• 2 Garlic cloves
• 4 tbsp butter
• 1 red chili pepper
• 200 ml fish stock
• 100 ml dry white wine
• 0.5 lime leaf
• 1 passion fruit
• 2 tbsp crème fraîche
• 1 tbsp roux
• Salt
• Pepper
• 125 g black olives
• 2 sardine fillets (canned)
• 2 tsp capers
• 4 tbsp olive oil
• Pepper
• 2 sprigs parsley

Instructions

1. 1.

   Coarsely chop olives, anchovies and capers; mix in a bowl and blend into a paste. Add enough olive oil to make it spreadable. Chop parsley and fold in; season the tapenade with pepper.

2. 2.

   Peel and finely dice shallot and garlic. Halve chili lengthwise, deseed and finely chop. In a pot melt half the butter, sauté shallot, garlic and chili until translucent. Pour in fish stock and wine, bring to a boil and reduce the liquid uncovered for 8–10 minutes until slightly thicker.

3. 3.

   Meanwhile grate lime zest, then squeeze out lime juice. Squeeze passion fruit as well. Stir crème fraîche and roux into the sauce. Add lime zest, then pour lime and passion fruit juices through a sieve into the sauce. Reheat gently without boiling. Stir in remaining butter and season with salt and pepper.

4. 4.

   In a wide pot bring enough water to cover fish later. Salt the water heavily (3 tbsp salt per liter). Rinse skrei fillets and pat dry. When water boils, add fish and cook for about 8–10 minutes depending on thickness; do not boil.

5. 5.

   Carefully lift fish from water and let drain briefly. Plate skrei on warmed plates with chili lime sauce and serve with tapenade.