Kläpphagen's skrei, beurre noisette and horseradish

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.

Pre heat the oven at 200°C

Then cover two 160g filets of skrei (skin on) with sea salt. Rinse and dry after 20 mins

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.

Season the fish with salt and pepper, put in an ovendish with 20g butter, 1,5 tbsp capers and some sprigs of thyme and put in the hot oven for 20 mins 

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

Proceed with the bimi and beans and put the fish on top

Finish with grated fresh horseradish, the beurre noisette and of course the pickled onions and cucumber (which I clearly forgot when making the photo)

(Recipe by Johan Sköld and Martin Nilsson in Delicious Magazine)