A tempting tale of two food heroes to serenade spring, Michel Roux Jr pairs seasonal Skrei cod with the humble cauliflower for a lavish looking dish that any foodie could cook in the comfort of their own home.
Serves 4
Prep: 35 mins (plus 2 hours infusion time)
Cook: 55 mins
Ingredients
Poaching ingredients
- 4 Norwegian Skrei cod fillets (deboned and skinned) from Whole Food Market, Selfridges, Booths, Harrods and quality fishmongers
- 1 lt milk
- 1 tbsp salt
To prepare the curry infused oil
- 100ml rapeseed oil
- 1 tsp curry powder
To prepare the pickled radishes (fills a ½ litre jar)
- 1 bunch radishes
- Pinch of mustard seeds
- 2 crushed black peppercorns
- 200ml water
- 200ml white wine vinegar
- 2 tsp fine salt
- 3 tbsp honey
To prepare the roasted cauliflower
- 150g large cauliflower florets
- Drizzle of olive oil
- Pinch of chilli powder
To prepare the cauliflower purée
- Drizzle of olive oil
- 400g cauliflower florets
- 1 tbsp curry powder
- 1 tbsp chopped garlic
- 300ml milk
- 1 tbsp salted butter
- 1 tbsp extra thick double cream
- Zest of half a lemon
- Coriander cress for dressing
- Salt and pepper
(The pickled radishes and infused oil can be prepared days beforehand and stored in sterile jars)
Method
- 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 finely 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 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 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.
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”
Michel Roux Jr – Skrei Ambassador
For more information about Norwegian Seafood Council click here