Seared Skrei Loin with Morel Mushrooms and Beurre Blanc by Tanerxaydin

Ingredients

• 2 (150g/5.3 oz) fillets skrei loin
• 4 medium potatoes, such as yukon gold
• 150g (5 oz) morel mushrooms, cleaned and halved
• 150g (5 oz) baby spinach
• 1/2 cup (1 stick) unsalted butter, divided
• 2 tbsp fresh herbs, chopped (such as parsley, chives, dill), divided
• 2 cloves garlic, minced, divided
• 1 sprig fresh thyme
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper, plus more to taste
• 1 small shallot, minced (for beurre blanc)
• 1/4 cup dry white wine (for beurre blanc)
• 1 tbsp white wine vinegar (for beurre blanc)

Instructions

1. Boil the potatoes: Place potatoes in a medium saucepan, cover with cold salted water, and bring to a boil. Cook for 15-20 minutes, or until fork-tender. Drain well.
2. Prepare crushed potatoes: In the same saucepan, melt 1 tablespoon of butter over medium heat. Add the cooked potatoes and 1 tablespoon of fresh herbs. Gently crush the potatoes with a fork, stirring to coat. Season with salt and pepper and set aside, keeping warm.
3. Sauté morel mushrooms: In a separate frying pan, melt 1 tablespoon of butter over medium-high heat. Add the morel mushrooms, 1 minced garlic clove, and thyme sprig. Sauté for 5-7 minutes, stirring occasionally, until the mushrooms are tender and lightly browned. Remove the thyme sprig and set the mushrooms aside.
4. Sear the skrei loin: Pat the skrei loin fillets thoroughly dry with paper towels. Season generously with salt and pepper. Heat 1 tablespoon of butter in a clean frying pan over medium-high heat. Once the butter is shimmering, place the skrei fillets skin-side down. Sear for 3-4 minutes until the skin is golden brown and crispy.
5. Finish cooking skrei: Flip the fillets and cook for another 2-3 minutes, or until the fish is just opaque in the center and flakes easily. Remove from heat and add a knob (about 1 tablespoon) of butter and 1 tablespoon of fresh herbs to the pan, basting the fish gently.
6. Make the beurre blanc: In a small saucepan, combine the minced shallot, white wine, and white wine vinegar. Bring to a simmer over medium heat and reduce until only about 1 tablespoon of liquid remains, about 5 minutes. Remove from heat.
7. Emulsify beurre blanc: Gradually whisk in the remaining 1/2 cup of cold, cubed butter, one cube at a time, incorporating each piece fully before adding the next. Continue whisking until the sauce is thick and emulsified. Stir in the remaining 1 tablespoon of fresh herbs and season with salt and pepper to taste. Keep warm.
8. Wilt the spinach: In a clean pan, melt 1 tablespoon of butter over medium heat. Add the baby spinach and the remaining 1 minced garlic clove. Sauté for 2-3 minutes until the spinach is wilted. Season with salt and pepper.
9. Plate the dish: Arrange the wilted spinach on plates, top with the crushed potatoes, then place the seared skrei loin on top. Spoon the sautéed morel mushrooms around the fish and generously drizzle with the beurre blanc. Serve immediately