Beer Battered Norwegian Skrei with Bagna Cauda & Crisp Brassicas
By Executive Chef Ken Frank at La Toque, Napa, CA.
We look forward to Norwegian Skrei every winter. It is fantastic fish. While it’s good almost any way you cook it, it is so stellar when fried that we can’t resist. This is a simple beer batter, just Sierra Nevada Pale Ale, flour and salt. It’s important to make it pretty runny so you end up with a thin delicate crust.
The Bagna Cauda is an emulsified version of the classic olive oil, anchovy and garlic dipping sauce and we serve a selection of little perfect vegetables, mostly brassicas to dip in the sauce.
Photographed by Josue Castro.
