Two-Michelin-starred chef Michel Roux jun is a Norway Seafood Council skrei cod ambassador. Here’s two of his delicous recipes featuring the Norwegian national delicacy.
Miso-Glazed Skrei Cod with Carrot and Ginger Puree and Crispy Kale
SERVES 6
6 thick Norwegian skrei cod fillets (deboned and skinned), or any available cod
1tbsp rapeseed oil
FOR THE GLAZE
3tbsp mirin
1tbsp light soy sauce
3tbsp sake
50g brown caster sugar
150g white miso paste
1tsp sesame oil
FOR THE PUREE
1tbsp butter
6 carrots, roughly chopped
1tbsp freshly grated ginger
400ml vegetable stock (or water)
FOR THE CRISPY KALE
175g kale, roughly chopped
Drizzle of oil
Salt and pepper
FOR THE FRIED CHICKPEAS
1 x 400g can chickpeas
Drizzle of rapeseed oil
1tsp fine salt
1tsp paprika
Place the mirin, soy sauce, sake and sugar in a small saucepan. Heat gently and mix until all the sugar has dissolved. Remove from the heat and whisk in the miso paste together with sesame oil until combined. Leave to cool to room temperature. Coat the cod 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 three to four minutes. Pour in the stock, reduce the heat and simmer for a further eight to 10 minutes. Once the carrots are cooked and the liquid has reduced by two-thirds, transfer the veggies and cooking liquor to a blender and puree. 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 eight minutes at 160°C until crisp. Leave to cool.
Heat the 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.
Ten 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 two minutes on each side, caramelising its exterior. Transfer to a baking tray and place in the oven for eight to 10 minutes until golden brown.
Serve on a drizzle of puree, delicately sprinkle the chickpeas and garnish with the crispy kale.
Poached Skrei Cod with Cauliflower Puree and Pickled Radishes
SERVES 4
4 Norwegian skrei fillets (deboned and skinned), or any available cod fillets
1l milk
1tbsp salt
FOR THE CURRY INFUSED OIL
100ml rapeseed oil
1tsp curry powder
FOR THE PICKLED RADISHES (FILLS A HALF-LITRE JAR)
1 bunch radishes
Pinch of mustard seeds
2 crushed black peppercorns
200ml water
200ml white wine vinegar
2tsp fine salt
3tbsp honey
FOR THE ROASTED CAULIFLOWER
150g large cauliflower florets
Drizzle of olive oil
Pinch of chilli powder
For the cauliflower puree:
Drizzle of olive oil
400g cauliflower florets
1tbsp curry powder
1tbsp chopped garlic
300ml milk
1tbsp salted butter
1tbsp extra thick double cream
Zest of half a lemon
Coriander cress for dressing
Salt and pepper
For the curry infused oil, 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.
To make the pickled radishes, rinse and trim the radishes. Slice finely or for extra crunch, quarter. Place in a half-litre jar with the 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 cauliflower florets in a bowl. Combine with the oil, chilli powder and a pinch of salt. Spread onto a baking tray and roast for 25-30 minutes until charred.
For the puree, put the olive oil in a pan over a medium heat. Sweat the cauliflower for two minutes. Add the curry powder and garlic and sear for a further two minutes. Add the milk and simmer for 10 minutes until tender and three-quarters of the liquid has evaporated. Transfer to a blender and puree with the 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 six to eight minutes. Remove the fish from the milk and serve immediately with the puree and cauliflower. Garnish with pickled radishes and herbs.