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Poached Skrei, Cauliflower Purée and Pickled Radishes

Michel Roux Jr
Michel Roux Jr
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Exclusive recipe from Michelin-starred chef Michel Roux Jr.

Difficulty Medium
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Ingredients

Number of servings

To prepare the curry infused oil

To prepare the pickled radishes (fills a ½ litre jar)

To prepare the roasted cauliflower

Cauliflower purée

Procedure

Place the oil in a saucepan and gently heat to 60°C. Stir in the curry powder and cover the pan with cling film. Set aside to infuse for two hours.

Rinse and trim the radishes. Slice fi nely or for extra crunch, quarter. Place in ½ litre jar with mustard seeds and peppercorns.

Bring the water, vinegar, salt and honey to the boil in a pan. Once at a rolling boil pour into the jar of radishes. Cool to room temperature before using.

Preheat oven to 200°C. Place the caulifl ower florets in a bowl.Combine with the oil, chilli powder and a pinch of salt. Spread onto a baking tray and roast for 25 to 30 minutes until charred.

For the purée, put olive oil in a pan over a medium heat. Sweat the cauliflower for 2 minutes. Add the curry powder and garlic and sear for a further 2 minutes. Add the milk and simmer for 10 minutes until tender and ¾ of the liquid has evaporated. Transfer to a blender and purée with butter and cream. Once silky smooth, season with salt, pepper and lemon zest.

For the fish, pour the milk into a pan and season with salt. Place over a gentle heat. Once simmering, delicately add the Skrei and cook for 6 to 8 minutes. Remove the fish from the milk and serve immediately with the purée and cauliflower. Garnish with pickled radishes and herbs.