skrei

Season with salt and pepper, preheat a non-stick frying pan and add the Grapeseed oil. Place the skrei in the pan, skin side down, cook on a low heat for 7 minutes until coloured.
Add the butter and cook for a further 4 minutes, basting the fish with the frothy butter. Squeeze over the lemon juice.

winter greens

Tear the leaves from the stalks, discarding the stalks. Bring a large saucepan of salted water to the boil and blanch the leaves for 3 minutes. Refresh in cold water and drain excess liquid.

mushroom

Cut the mushroom in half length-ways and lightly score with a sharp knife in a criss cross pattern on the cut side. Heat a pan on a high heat till almost smoking, add a little Grapeseed oil and add the mushrooms cut side down.
Reduce the heat to medium Cook for a few minutes until golden brown. Add the butter, thyme and garlic and season. Baste with frothy butter, turning until cooked through. Drain on J cloth.

celeriac sauce

Dice the celeriac into small chunks and feed them through a juicer. Take the foam off and pass the remaining liquid through a fine sieve into a sauce pan. Bring the liquid to boil add Chicken All Natural Stock and reduce by half.
Once the liquid is reduce add Single cream and cook for another further 5 min. Whisk 3 Tbsp. white wine CHEF Signature paste and 2 Tbsp. CHEF Signature Lemon paste range season to taste and serve.

To Plate, Heat the cavolo nero in the butter, pipe black garlic dots and place with the skrei Cod, mushroom and poor the serve with the sauce finished.