Confit skrei with pumpkin cream and sweet and sour cocktail onions

Name: Confit skrei with pumpkin cream and sweet and sour cocktail onions
Ingredients: 1 Olive oil; 100 g Sugar; 100 ml Beetroot juice; Pepper; Olive oil; Pepper; Salt; 4 Sage sprigs; Red cocktail onions; Salt; 200 g Skrei loins; 100 ml Vinegar; 1 Butternut squash; Crispy buckwheat; 2 Peach-apricot vinegar; 1 Pistachio oil

Skrei cooked at low temperature in olive oil, served with a cream of roasted pumpkin and sweet and sour red cocktail onions.

Ingredients

1Olive oil

200gSkrei loins

100gSugar

100mlBeetroot juice

Red cocktail onions

100mlVinegar

Pepper

Olive oil

4Sage sprigs

Salt

1Butternut squash

Pepper

Salt

2Peach-apricot vinegar

1Pistachio oil

Crispy buckwheat

Preparation

Season the skrei with pepper and salt.
Place it in a vacuum cooking bag.
Add olive oil.
Vacuum seal the bag.
Cook the skrei in the sous vide for about 20 minutes at 58°C.
When the skrei is cooked, remove from the bag and divide into nice, loose pieces.

Heat the vinegar, sugar, and beet juice for the sweet and sour until the sugar is dissolved.
Peel the red cocktail onions.
Cook the onions for 5 minutes in the sweet and sour mixture.
Let the sweet and sour cocktail onions cool before use.

Tip: Prepare the onions a day in advance for a better result. This gives the acids time to do their work. The onions will have time to cook and will turn a beautiful red color.

Peel the butternut squash.
Cut the squash into large pieces.
Place the pieces in a gastronorm tray.
Finely chop the sage sprigs.
Season the squash pieces with pepper, salt, olive oil, and the sage.
Roast the squash pieces in the oven for about 15 minutes at 200°C.
When the squash is cooked, blend into a smooth cream. If the cream is too thick for a nice result, add a little fish stock if necessary.
Put the cream in a piping bag and set aside until use.