- Place 1 tbsp mirin, 1 tbsp soy sauce, 1 tbsp sake (or sherry) and 20 gr sugar in a small saucepan. Heat gently and mix until all the sugar has dissolved. Remove from heat and whisk in 20 gr white miso paste together with a tsp 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 a tbsp butter in a pan over a medium heat. Add 4 chopped carrots and 1 tbsp grated ginger and cook for 3 to 4 minutes. Pour in 250 cl vegetable stock, reduce heat and simmer for a further 8 to 10 minutes. Once the carrots are cooked and the liquid has reduced by two thirds, transfer the vegetables and cooking liquid to a blender and purée. Once silky smooth, season to taste.
- Remove the thick vein of some cavolo nero leaves (or kale). Cover lightly with oil, salt and pepper. Spread onto a baking tray and roast for 11 minutes (at 160°C) until crisp. Leave to cool.
- Heat oven to 200°C. Drain a handful of 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 8-10 minutes until golden brown. Serve on a drizzle of puree, delicately sprinkle the chickpeas and garnish with the crispy cavolo nero.
Recipe from Michel Roux jr on seafoodfromnorway.co.uk
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