{"id":15503,"date":"2014-05-24T10:25:56","date_gmt":"2014-05-24T09:25:56","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=15503"},"modified":"2014-05-24T11:12:33","modified_gmt":"2014-05-24T10:12:33","slug":"paul-hood-roast-cod-with-asparagus-and-cauliflower-puree-recipe-on-saturday-kitchen","status":"publish","type":"post","link":"http:\/\/thetalentzone.co.uk\/musictv\/15503\/paul-hood-roast-cod-with-asparagus-and-cauliflower-puree-recipe-on-saturday-kitchen\/","title":{"rendered":"Paul Hood Roast cod with asparagus and cauliflower pur\u00e9e recipe on Saturday Kitchen"},"content":{"rendered":"

Paul Hood serves up roast cod \u00e0 la polonaise with asparagus and cauliflower pur\u00e9e on Saturday Kitchen Live with James Martin.<\/p>\n

Paul says: \u201cHerbs, gherkins, capers and crunchy breadcrumbs combine with grated boiled egg to make a polonaise dressing for cod fillets.\u201d<\/p>\n

The ingredients for the cod \u00e0 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.<\/p>\n

For the cauliflower pur\u00e9e: 2 cauliflowers,250ml oz whole milk, 200g double cream, 50g butter and pinch salt.<\/p>\n

For the asparagus: 8-12 asparagus spears (medium size), salt and 100g butter.<\/p>\n

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To prepare the cod \u00e0 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. <\/p>\n

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.<\/p>\n

Shallow fry the breadcrumbs in duck fat or olive oil until golden-brown then drain and set aside.<\/p>\n

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.<\/p>\n

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.<\/p>\n

When the fish is cooked, season again with salt and pepper. Squeeze lemon juice over the top.<\/p>\n

Brush the cod with Dijon mustard then pile the polonaise garnish on top of the fish.<\/p>\n

To serve place the cauliflower pur\u00e9e 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.
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