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Make Michel Roux Jr's Miso-Glazed Skrei, Carrot and Ginger Purée and Crispy Kale
Ingredients
  • 6 thick Norwegian Skrei fillets (deboned and skinned)
  • 1 tbsp rapeseed oil
  • subheading: 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
  • subheading: FOR THE PURÉE:
  • 1 tbsp butter
  • 6 carrots, roughly chopped
  • 1 tbsp freshly grated ginger
  • 400ml vegetable stock (or water)
  • subheading: FOR THE CRISPY KALE:
  • 175g kale, roughly chopped
  • Drizzle of oil
  • subheading: FOR THE FRIED CHICKPEAS:
  • 1 can chickpeas
  • Drizzle of rapeseed oil
  • 1 tsp fine salt
  • 1 tsp paprika
  • Salt and pepper
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