LIFESTYLE - SUMMER 2017

Comforting COD CLASSIC especially for Roux

Michelin chef Michel Roux takes comfort food to a new level with this warming stew using sustainable

Skrei cod from the cold, clear waters of Northern Norway.

This mouth-wateringly moreish dish is best served straight from the pan for the whole table to tuck into. Only available between January and April each year, Skrei is a migratory cod, which journeys thousands of miles annually from the Barents Sea to Northern Norway. Thanks to its epic journey through icy and dark waters, Skrei is lean and rich in protein, vitamins and minerals, which makes it a hugely versatile, healthy and wholesome food, caught in its prime and in perfect conditio n. “As a chef, I am always looking for exceptional ingredients, Skrei cod is one of those that never lets me down. Skrei is so versatile and that's why I love cooking with it. Whether it's a French classic or a more contemporary dish, its quality always shines through. I am proud and honoured to be an Ambassador for what I consider to be one of the finest products of the sea.”

Method • Prepare the beans (ideally the day before). Soak the beans in cold water for at least 5 hrs. Once doubled in size, drain and rinse. Place in a large pan with the veggies, 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 1 hr, adding more water if it gets too low. Once tender, strain and discard the cooked carrot and shallot. • Slice the chorizo in bitesize morsels. Sear in a frying pan over medium high heat for 3 mins on each side (no fat needed). Remove chorizo from pan and set aside on kitchen paper. • Use the fat le in pan to sear the onions, garlic and cavolo nero (kale). Cook for about 4 min until tender. Then add the tomatoes and cook for a further 5 mins until soened. • Finally, add the cooked beans, chorizo, thyme and stock together with the Skrei. Reduce heat to a gentle simmer and cook for approximately 8 mins. • Season to taste and discard the sprig of thyme before serving. To Serve To serve: Take the dish straight to the table for everyone to tuck into, topping a good bed of the stewwith a chunky Skrei cod fillet. Ingredients • 3 thick Norwegian Skrei fillets (deboned and skinned) fromBramwells Quality Fish Merchants, Peel Street, Accrington Market, Whole FoodMarkets, Selfridges, Booths, Harrods and quality fishmongers • 175g cooking chorizo • 2 small white onions, sliced • 2 garlic cloves, sliced • 125g cherry tomatoes, quartered • 1 sprig thyme • 200ml fish stock Michel Roux Jr's Stewed Skrei Cod with Cannellini Beans and Chorizo (Serves 3) Prep: 20 mins (+ 5 hours minimum soaking time for beans). Cook: 1hr 25mins • 70g cavolo nero kale, roughly chopped • 2 tbsp olive oil For the cannellini beans (best prepared the day before): • 240g dried cannellini beans • 1 carrot, peeled • ½shallot • 1 tsp sea salt • Salt and pepper

Michelin star chef Michel Roux Jr

Pictures courtesy of www.seafoodfromnorway.co.uk and www.codfromnorway.com

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