An exclusive recipe from Michelin-starred chef Michel Roux Jr. Our Norwegian Skrei ambassador's beautiful recipe using the finest Skrei.
For the glaze
For the purée
For the crispy kale
For the fried chickpeas
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.
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.
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.
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.
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.