Mar 14, 2010

Fisch in crispy chicken skin on red wine shallots

A unusual combination: Tender Fischfilet wraped in crispy chicken skin. Served with selleriac puree, red wine shallots and carrot-ginger air.

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

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