Start 2 days in advance making pickled red onion and cucumber.
Peel and quarter 3 small red onions. Halve 1/2 cucumber lengthwise, deseed and cut into small cubes.
Bring 50ml white wine vinager and 150 ml water to the boil with 100g caster sugar.
Put the onions and cucumber in a mason jar and cover with the sweet and sour liquid.
Cool and keep in the fridge for 2 days.
Then cover two 160g filets of skrei (skin on) with sea salt. Rinse and dry after 20 mins
Put them, skin side down in and oiled and hot grill pan and grill for 2 mins. Take out and reserve
Clean 8 bimi and 10 green beans and blanche 2 mins in boiling salted water, cool in ice water and reserve
Put 200g cauliflower florets in a pan with 200ml milk and 200 ml double cream, boil 15-18 mins.
Transfer the florets to the blender, with a couple of tbsp of the liquid and some smoked Maldon salt and make a smooth, almost liquid mash
Melt 40g butter in a saucepan till it smokes and is lightly burned. Take off the fire.
Panfry the fish, skin side down in 20g butter with 1,5 tbsp capers and some sprigs of thyme till the fish is no longer transparent
In the meantime cover the beans and bimi with a bit of olive oil and grill 2 mins in the grill pan
Start plating with a circle of cauliflower mash, then add pickled onions and cucumber.
Proceed with the bimi and beans and put the fish on top
Finish with grated fresh horseradish and the beurre noisette.
(Recipe by Johan Sköld and Martin Nilsson in Delicious Magazine)
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