Make Michel Roux Jr's miso-glazed Skrei, carrot and ginger purée and crispy kale
This dish, cooked with Norway's seasonal Skrei cod, combines umami flavours with sweetness and fresh acidity.
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Cooking tools:
- Saucepan
- Whisk
- Plastic wrap
- Pan
- Blender
- Baking sheet
- Kitchen towel
- Oven
- Nonstick skillet
- Spoon
- Measuring spoon
- Measuring cup
- Colander
- Mixing bowl
- Chef's knife
- Cutting board
- Grater
- Plate
- Tongs
- Spatula
Ingredients
- 6 thick Norwegian Skrei fillets (deboned and skinned)
- 1 tbsp rapeseed oil
- 3 tbsps mirin
- 1 tbsp light soy sauce
- 3 tbsp sake
- 50g brown caster sugar
- 150g white miso paste
- 1 tsp sesame oil
- 1 tbsp butter
- 6 carrots, roughly chopped
- 1 tbsp freshly grated ginger
- 400ml vegetable stock (or water)
- 175g kale, roughly chopped
- Drizzle of oil
- 1 can chickpeas
- Drizzle of rapeseed oil
- 1 tsp fine salt
- 1 tsp paprika
- Salt
- pepper
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