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Roast cod à la polonaise with asparagus and cauliflower purée

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

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For the cauliflower purée

For the asparagus

For the cod à la polonaise

  • 4 free-range eggs
  • 100g/3½oz Japanese panko breadcrumbs
  • pomace olive oil or duck fat, for frying
  • 75g/2½oz cornichons, finely chopped
  • 2 shallots, finely chopped
  • 30g/1oz parsley leaves, chopped
  • 30g/1oz chives, finely chopped
  • 2 lemons, zest and juice
  • 75g/2½oz lilliput capers, drained, dried and deep fried in pomace oil until crisp
  • 4 x 150-200g/5½-7oz cod fillet pin boned, skin removed
  • Dijon mustard, to taste
  • salt and freshly ground black pepper