A unusual combination: Tender Fischfilet wraped in crispy chicken skin. Served with selleriac puree, red wine shallots and carrot-ginger air.
Ingredients:
For the fisch wrapped in chicken skin:
- 600 g fisch filets ( I used sea bass)
- 4 lagrge chicken breasts, skin carefully removed
- Pepper
- Coarse salt
- Lime juice
- Plasticwrap and tin foil
- Remove the skin of the chicken breast and cover with a thick layer of coarse salt
- Place in frige over night (In oder to get a crispy skin the moisture of the chickenskin has to be removed)
- Season the fish with pepper and some lime juice (remember that the skin contains enough salt)
- Remove all the salt from the chicken skin
- Wrap the fish in the chicken skin and roll in plastic wrap, form a even round "sausage"
- Wrap in tin foil to keep the shape, blanche in water for 6-8 min
- Let stand to cool, dry off any remaining water
- Sear the skin in a hot pan on all sides and place in oven for 5 min (160 C)
- Remove from oven, cut in portions
- Teaspoon Butter
- 6 medium shallots diced finely
- Fruity red wine, like a young Shiraz from Australia
- 2 Tablespoons Honey
- Salt, Pepper
- Sautée the shallots in Butter for 2 min. and cover with the wine
- Simmer for 20 min, do not let the shallots dry out, ad some wine if needed
- Season with honey, salt and pepper
- 2 medium celleriac bulbs
- splash of white vinegar
- 2 tablespoons butter
- Heavy cream
- Salt and white pepper
- Peel and cut the celleriac into medium dices
- Cook in plenty of salt (with a dash of vinegar added - which keeps the celeriac bright white) water untill very tender
- Drain
- Puree the celeriac with the butter until smooth
- Add the warm cream until the desired consistency is reached and season
- 4 dl of carrot juice
- Salt and 1 Teaspoon ground coriander
- 2 Teaspoons Texturas Lecite
- Mix all the ingredients and foam with milk foamer
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