In­gre­di­ents: (Serves 3) 3 Nor­we­gian skrei fil­lets (deboned and skinned) – or any cod avail­able 175g cook­ing chorizo 2 small white onions, sliced 2 gar­lic cloves, sliced 70g cavolo nero, roughly chopped 125g cherry toma­toes, quar­tered 1 sprig thyme 200ml fish stock For the cannellini beans (best pre­pared the day be­fore): 240g dried cannellini beans 1 car­rot, peeled 1/2 shal­lot 1tsp sea salt Salt and pep­per Method: 1. Soak the beans in cold wa­ter for at least five hours. Once dou­bled in size, drain and rinse. Place in a large pan with the car­rot and shal­lot, sea­son and cover with cold wa­ter. Bring to the boil, scoop off any foam and re­duce heat to a gen­tle sim­mer. Cover pan and cook for ap­prox­i­mately one hour, adding more wa­ter if it gets too low. Once ten­der, strain and dis­card the cooked car­rot and shal­lot. 2. Slice the chorizo into bite­size morsels. Sear in a fry­ing pan over med-high heat for three min­utes on each side (no fat needed). Re­move the chorizo from pan and set aside on kitchen pa­per. Use the fat left in pan to sear the onions, gar­lic and cavolo nero. Cook for about four min­utes un­til ten­der. Then add the toma­toes and cook for a fur­ther five min­utes un­til soft­ened. Fi­nally, add the cooked beans, chorizo, thyme and stock to­gether with the Skrei. Re­duce heat to a gen­tle sim­mer and cook for eight min­utes. 3. Sea­son to taste and dis­card the sprig of thyme be­fore serv­ing. Plate sim­ply with the skrei placed over a good bed of the stew. (Serves 4) 4 Nor­we­gian skrei fil­lets (deboned and skinned) – or any avail­able cod fil­lets 1ltr milk 1tbsp salt For the curry in­fused oil: 100ml rape­seed oil 1tsp curry pow­der For the pick­led radishes (fills a 1/2 litre jar): 1 bunch radishes Pinch of mus­tard seeds 2 crushed black pep­per­corns 200ml wa­ter 200ml white wine vine­gar 2tsp fine salt 3tbsp honey For the roasted cauliflower: 150g large cauliflower flo­rets Driz­zle of olive oil Pinch of chilli pow­der For the cauliflower puree: Driz­zle of olive oil 400g cauliflower flo­rets 1tbsp curry pow­der 1tbsp chopped gar­lic 300ml milk 1tbsp salted but­ter 1tbsp ex­tra thick dou­ble cream Zest of half a lemon Co­rian­der cress for dress­ing Salt and pep­per Method: 1. For the curry in­fused oil, place the oil in a saucepan and gen­tly heat to 60°C. Stir in the curry pow­der and cover the pan with cling film. Set aside to in­fuse for two hours. 2. To make the pick­led radishes, rinse and trim the radishes. Slice finely or for ex­tra crunch, quar­ter. Place in a half-litre jar with the mus­tard seeds and pep­per­corns. 3. Bring the wa­ter, vine­gar, salt and honey to the boil in a pan. Once at a rolling boil, pour into the jar of radishes. Cool to room tem­per­a­ture be­fore using. 4. Pre­heat oven to 200°C. Place the cauliflower flo­rets in a bowl. Com­bine with the oil, chilli pow­der and a pinch of salt. Spread onto a bak­ing tray and roast for 25-30 min­utes un­til charred. 5. For the puree, put the olive oil in a pan over a medium heat. Sweat the cauliflower for two min­utes. Add the curry pow­der and gar­lic and sear for a fur­ther two min­utes. Add the milk and sim­mer for 10 min­utes un­til ten­der and three­quar­ters of the liq­uid has evap­o­rated. Trans­fer to a blender and puree with the but­ter and cream. Once smooth, sea­son with salt, pep­per and lemon zest. 6. For the fish, pour milk into a pan and sea­son with salt. Place over a gen­tle heat. Once sim­mer­ing, add the skrei and cook for six to eight min­utes. Re­move the fish from the milk and serve im­me­di­ately with the puree and cauliflower. Gar­nish with pick­led radishes and herbs. In­gre­di­ents: (Serves 6) 6 thick Nor­we­gian skrei cod fil­lets (deboned and skinned) – or any avail­able cod 1tbsp rape­seed oil For the glaze: 3tbsp mirin 1tbsp light soy sauce 3tbsp sake 50g brown caster sugar 150g white miso paste 1tsp se­same oil For the puree: 1tbsp but­ter 6 car­rots, roughly chopped 1tbsp freshly grated gin­ger 400ml veg­etable stock (or wa­ter) For the crispy kale: 175g kale, roughly chopped Driz­zle of oil Salt and pep­per For the fried chick­peas: 1 x 400g can chick­peas Driz­zle of rape­seed oil 1tsp fine salt 1tsp pa­prika Method: 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 the heat and whisk in the miso paste to­gether with se­same oil un­til com­bined. Leave to cool to room tem­per­a­ture. Coat the cod 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 three to four min­utes. Pour in the stock, re­duce the heat and sim­mer for a fur­ther eight to 10 min­utes. Once the car­rots are cooked and the liq­uid has re­duced by twothirds, trans­fer the veg­gies and cook­ing liquor to a blender and puree. 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 eight min­utes at 160°C un­til crisp. Leave to cool. 4. Heat the 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. Ten 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 two min­utes on each side, caramelis­ing its ex­te­rior. Trans­fer to a bak­ing tray and place in the oven for eight to 10 min­utes un­til golden brown. 6. Serve on a driz­zle of puree, del­i­cately sprin­kle the chick­peas and gar­nish with the crispy kale.

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