Skins fried chermoula, served on two kinds of celery, poached leek and thyme foam

Ingredients for Skins fried chermoula, served on two kinds of celery, poached leek and thyme foam

Instructions for Skins fried chermoula, served on two kinds of celery, poached leek and thyme foam

To prepare the Skins fried chermoula, served on two kinds of celery, poached leek and thyme foam recipe, please follow these instructions:

Leek is cleaned and cut into slices of about 5 mm and is made to the page. Celeriac is cleaned and cut into slices of about 6 mm, after which they set out with a shape and bake in oil.

Thyme foam: 2 ½ dl cream whipped into foam and the last 2 ½ dl boiled with the chopped thyme. Whipped cream and cream/thyme blending it and season with salt and pepper. The fish fry on dry and oiled pande. Start on the skin side.