Michel Roux Jr’s Perfect Weekend Fodder for Foodies: Miso-Glazed Skrei, Carrot and Ginger Purée and Crispy Kale.
Pure culinary class from Michel Roux Jr who shows how to impress with a restaurant-style dish at home using king of the cods, seasonal Skrei, from the cold, clear waters of Northern Norway.
Miso-glazed Skrei, Carrot and Ginger Purée and Crispy Kale:
An exclusive recipe from Michelin-starred chef Michel Roux Jr.
- 6 thick Norwegian Skrei fillets (deboned and skinned) from Whole Food Market, Selfridges, Booths, Harrods and quality fishmongers
- 1 tbsp rapeseed oil
For the glaze (prepare the night before):
- 3 tbsp mirin
- 1 tbsp light soy sauce
- 3 tbsp sake
- 50g brown caster sugar
- 150g white miso paste
- 1 tsp sesame oil
For the purée:
- 1 tbsp butter
- 6 carrots, roughly chopped
- 1 tbsp freshly grated ginger
- 400ml vegetable stock (or water)
For the crispy kale:
- 175g kale, roughly chopped
- Drizzle of oil
For the fried chickpeas:
- 1 x 400g can chickpeas
- Drizzle of rapeseed oil
- 1 tsp fine salt
- 1 tsp paprika
- Salt and pepper
1.) Prepare the glaze: place the mirin, soy sauce, sake and sugar in a small saucepan. Heat gently and mix until all the sugar has dissolved. Remove from heat and whisk in the miso paste together with sesame oil until combined. Leave to cool to room temperature. Coat the Skrei with the marinade, cover with cling film and infuse overnight.
2.) The next day, melt the butter in a pan over a medium heat. Add the carrots and ginger and cook for 3 to 4 minutes. Pour in the stock, reduce heat and simmer for a further 8 to 10 minutes. Once the carrots are cooked and the liquid has reduced by 2/3 transfer the veggies and cooking liquor to a blender and purée. Once silky smooth, season to taste.
3.) Season the kale with oil, salt and pepper, coating all the leaves. Spread onto a baking tray and roast for 8 minutes (at 160°C) until crisp. Leave to cool.
4.) Heat oven to 200°C. Drain the chickpeas and rinse. Transfer to a kitchen towel and pat dry. Spread out onto a baking tray, season with a drizzle of oil, salt and paprika and roast for 25 minutes until crisp.
5.) 10 minutes prior to the chickpeas being cooked turn your attention to the Skrei. Heat the oil in a non-stick pan over a high heat. Sear the Skrei for 2 minutes on each side, caramelising its exterior. Transfer to a baking tray and place in the oven for 8 to 10 minutes until golden brown.
6.) Serve on a drizzle of purée, delicately sprinkle the chickpeas and garnish with the crispy kale.
Michelin-star chef Michel Roux Jr comments:”As a chef, I am always looking for exceptional ingredients, Skrei cod is one of those that never lets me down. Skrei is so versatile and that’s why I love cooking with it. Whether it’s a French classic or a more contemporary dish, its quality always shines through. I am proud and honoured to be an Ambassador for what I consider to be one of the finest products of the sea.“
Images courtesy of Norwegian Seafood Council.