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

Michel Roux Jr's miso-glazed Skrei, carrot and ginger purée and crispy kale

Serves 6

Preparation time 10 mins

Cooking time 50 mins

Fancy a new twist on a pan-fried cod? Try this great recipe from Michel Roux Jr, which weaves in diverse textures and a hit of sweet purée, too.


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

For the glaze

  • 3 tbsps mirin
  • 1 tbsp light soy sauce
  • 3 tbsp 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


  1. 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.
  2. 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 two thirds, transfer the vegetables and cooking liquor to a blender and purée. Once silky smooth, season to taste.
  3. 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.
  4. 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.
  5. 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 kale.