Poached Skrei tongues and a croquette of salted Skrei, served on braised celeriac and parsley with horseradish buttermilk, Skrei season launch 2015

Norwegian Skrei launch of season dinner

ByQin Xie 16/01/201519/05/2020

Menu from a dinner at the Norwegian Ambassador’s residence to celebrate the launch of the Norwegian Skrei cod season hosted by Michel Roux Jr from Le Gavroche, with food cooked by Simon Hulstone of The Elephant:

Poached Skrei tongues and a croquette of salted Skrei, served on braised celeriac and parsley with horseradish buttermilk

Armand Salmon Sancerre 2013

Fillet of Skrei with roasted wild mushrooms, smoked eel, braised pig’s cheek and roasted Jerusalem artichoke in a rich red wine bourguignon sauce

Chateau Civrac Cotes du Bourg 2007

Vanilla rice pudding with poached Yorkshire rhubarb, lemon verbena creme and warm madeleines

Fillet of Skrei with roasted wild mushrooms, smoked eel, braised pig's cheek and roasted Jerusalem artichoke in a rich red wine bourguignon sauce, Skrei season launch 2015

Vanilla rice pudding with poached Yorkshire rhubarb, lemon verbena creme and warm madeleines, Skrei season launch 2015

Qin Xie

Qin Xie is a London based food, wine and travel journalist and trained chef.

When not infiltrating Michelin restaurants as a kitchen tourist, she writes about food, drink and travel. Her work has appeared on Yahoo, FT, The Times and CNN.

Her first cookbook, co-authored with YS Peng at Hunan Restaurant, is out March 2014.

According to friends, her watch is always set to UTC -- ready for the next big adventure. In reality, she is happiest at the dinner table or by the sea.