Why Skrei Makes The Ideal Winter Meal

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Discover the sumptuous flavours of Skrei this winter.


Each winter, only between January and April, a miracle happens in the cold clear waters of Norway’s far north. Here, Skrei return from the Barents Sea to their spawning grounds near Lofoten and Vesterålen. This epic 1000km journey through rough Arctic waters yields amazingly succulent, flavoursome white flesh.

Put simply, Skrei (pronounced ‘skray’) is the best type of Norwegian cod. This special migratory fish is available until April 2017 at Whole Foods Market, Selfridges, Harrods, Booths and quality fishmongers.

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Bring it to life with Skrei cooking tips from Ambassador Michel Roux Jr…
”As a chef, I am always looking for exceptional ingredients, Skrei is one of those that never lets me down. The texture, taste and assured quality is what makes Skrei one of the finest products to cook with.”

• To pan fry Skrei:
Make sure the Skrei is dry and the pan very hot. Add a little vegetable oil to the pan and carefully place the seasoned fish in the pan. Once lightly seared, then add lots of butter and baste with frothy bubbling butter. To test if cooked use a skewer, it should go through the fish easily.
• To poach Skrei:
To poach Skrei perfectly, rule nº1 is to quickly bring the poaching liquid to the boil then turn down the heat to a very gentle simmer for the rest of the cooking duration, otherwise the fish will be tough and dry.


Michel’s miso-glazed Skrei, carrot and ginger purée and crispy kale


miso glazed Skrei with a carrot and ginger puree 1

Serves 6

Ingredients
• 6 thick Norwegian Skrei fillets (deboned and skinned)
• 1 tbsp rapeseed oil

For the glaze:
• 3 tbsps mirin
• 1 tbsp light soy sauce
• 3 tbsps sake
• 50g brown caster sugar
• 150g white miso paste
• 1 tsp sesame oil

For the purée:
• 1 tbsp butter
• 6 carrots, roughly chopped
• 1 tbsp freshly grated ginger
• 400ml vegetable stock (or water)

For the crispy kale:
• 175g kale, roughly chopped
• Drizzle of oil

For the fried chickpeas:
• 1 can chickpeas
• Drizzle of rapeseed oil
• 1 tsp fine salt
• 1 tsp paprika
• Salt and pepper

Method
1 Prepare the glaze first as it requires cooling time. 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.
2 Leave to cool to room temperature. Coat the Skrei with the marinade, cover with cling film and infuse overnight.
3 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.
5 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.
6 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.
7 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.
8 Transfer to a baking tray and place in the oven for 8 to 10 minutes until golden brown. Serve on a drizzle of puree, delicately sprinkle the chickpeas and garnish with the crispy kale.

Recipe courtesy of Michel Roux Jr. 

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