Paul Hood Roast cod with asparagus and cauliflower purée recipe on Saturday Kitchen

Paul Hood serves up roast cod à la polonaise with asparagus and cauliflower purée on Saturday Kitchen Live with James Martin.

Paul says: “Herbs, gherkins, capers and crunchy breadcrumbs combine with grated boiled egg to make a polonaise dressing for cod fillets.”

The ingredients for the cod à la polonaise are: 4 free-range eggs, 100g Japanese panko breadcrumbs, pomace olive oil or duck fat, for frying, 75g cornichons, finely chopped, 2 shallots, finely chopped, 30g parsley leaves, 30g chives, 2 lemons, zest and juice, 75g lilliput capers, drained, dried and deep fried in pomace oil until crisp, 4 x 150-200g cod fillet pin boned, skin removed, Dijon mustard, to taste, salt and freshly ground black pepper.

For the cauliflower purée: 2 cauliflowers,250ml oz whole milk, 200g double cream, 50g butter and pinch salt.

For the asparagus: 8-12 asparagus spears (medium size), salt and 100g butter.

To prepare the cod à la polonaise, preheat the oven to 200C. Put the eggs in a saucepan and add enough water to cover the eggs by 1cm. Bring to a boil then reduce the heat and simmer for seven minutes.

When cooked, immediately cool the eggs under cold running water. Peel away the shell, then separate the whites from the yolks. Using a fine grater, grate both the yolks and whites separately.

Shallow fry the breadcrumbs in duck fat or olive oil until golden-brown then drain and set aside.

In a mixing bowl, add the grated eggs, cornichons, shallot, parsley and chives, lemon zest and the fried capers. Season with salt and pepper and set aside.

Season the cod fillet with salt and pepper. Heat a little pomace olive oil in an ovenproof pan. Fry the cod on both sides until well coloured. Transfer to the oven to cook through – for a large piece of fish this will take about 4-5 minutes.

When the fish is cooked, season again with salt and pepper. Squeeze lemon juice over the top.

Brush the cod with Dijon mustard then pile the polonaise garnish on top of the fish.

To serve place the cauliflower purée on warm plates, put the cod on top and the cooked asparagus next to the cod. Sprinkle the fried breadcrumbs over the top and serve.