Miso glazed skrei, carrot and ginger sauce and crispy cavolo nero
Place 1 tbsp mirin, 1 tbsp soy sauce, 1 tbsp sake (or sherry) and 20 gr sugar in a small saucepan. Heat gently and mix until all the sugar has dissolved. Remove from heat and whisk in 20 gr white miso paste together with a tsp sesame oil until combined. Leave to cool to room temperature. Coat the skrei with the marinade, cover with cling film and infuse overnight.
The next day, melt a tbsp butter in a pan over a medium heat. Add 4 chopped carrots and 1 tbsp grated ginger and cook for 3 to 4 minutes. Pour in 250 cl vegetable 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 liquid to a blender and purée. Once silky smooth, season to taste.
Remove the thick vein of some cavolo nero leaves (or kale). Cover lightly with oil, salt and pepper. Spread onto a baking tray and roast for 11 minutes (at 160°C) until crisp. Leave to cool.
Heat oven to 200°C. Drain a handful of 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.
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 cavolo nero.