An exclusive recipe from Michelin-starred chef Michel Roux Jr. Our Norwegian Skrei ambassador’s beautiful recipe using the finest Skrei.
Total time: over 60 mins
Serving: 6 people
Ingredients
- 6 fillet Norwegian Skrei Fillets
- 1 tbsp rapeseed oil
For the glaze
- 3 tbsp mirin
- 1 tbsp soy sauce
- 3 tbsp sake (rice wine)
- 50 g sugar, brown
- 150 g miso, white
- 1 tsp sesame oil
For the purée
- 1 tbsp butter
- 6 carrot
- 1 tbsp ginger, fresh
- 400 ml vegetable stock
For the crispy kale
- 175 g kale
- 1 tbsp oil
For the fried chickpeas
- 1 can chickpeas
- 1 tsp salt
- 1 tsp paprika
- rapeseed oil
Method
- 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.
Michel Roux Jr – Skrei Ambassador
Try another recipe – Michel Roux Jr’s Way – Skrei Bourguignonne
For more information about Norwegian Seafood Council click here