Poached Skrei Cod, Cauliflower Purée and Pickled Radishes

A tempting tale of two food heroes to serenade spring, Michel Roux Jr pairs seasonal Skrei cod with the humble cauliflower for a lavish looking dish that any foodie could cook in the comfort of their own home.
Recipe courtesy of the Norwegian Seafood Council.

Serves 4

  • POACHING INGREDIENTS: 4 Norwegian Skrei cod fillets (deboned and skinned); 1 litre milk; 1 tbsp salt
  • CURRY INFUSED OIL: 100ml rapeseed oil; 1 tsp curry powder
  • PICKLED RADISHES (fills a ½ litre jar): 1 bunch radishes; pinch of mustard seeds; 2 crushed black peppercorns; 200ml water; 200ml white wine vinegar; 2 tsp fine salt; 3 tbsp honey
  • ROASTED CAULIFLOWER: 150g large cauliflower florets; drizzle of olive oil; pinch of chilli powder
  • CAULIFLOWER PUREE: Drizzle of olive oil; 400g cauliflower florets; 1 tbsp curry powder; 1 tbsp chopped garlic; 300ml milk; 1 tbsp salted butter; 1 tbsp extra thick double cream; zest of half a lemon; coriander cress for dressing; salt and pepper

Top Tips

The pickled radishes and infused oil can be prepared days beforehand and stored in sterile jars

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Method

  1. 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. Rinse and trim the radishes. Slice finely or for extra crunch, quarter. Place in ½ litre jar with 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 to 30 minutes until charred.
  5. For the purée, put olive oil in a pan over a medium heat. Sweat the cauliflower for 2 minutes. Add the curry powder and garlic and sear for a further 2 minutes. Add the milk and simmer for 10 minutes until tender and ¾ of the liquid has evaporated. Transfer to a blender and purée with butter and cream. Once silky smooth, season with salt, pepper and lemon zest.
  6. For the fish, pour the milk into a pan and season with salt. Place over a gentle heat. Once simmering, delicately add the Skrei and cook for 6 to 8 minutes. Remove the fish from the milk and serve immediately with the purée and cauliflower. Garnish with pickled radishes and herbs.

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