Cod, smoked haddock and Romanesco bake
1 small Romanesco broccoli, outer leaves removed and florets cut from stem
300g full-fat crème fraîche
70g finely grated Parmesan
2 tsp Dijon mustard
25g brined capers, drained and roughly chopped
Leaves picked from 5 sprigs of tarragon, roughly chopped 400g cod, skinned and pin-boned
300g undyed smoked haddock, skinned and pin-boned
80–100g dry breadcrumbs
3 tbsp extra-virgin olive oil
Bring a saucepan of salted water to the boil and preheat the oven to 200°C/fan 180°C/ Gas 6. Cut the Romanesco stem into 2–3cm dice (you can use almost all of it) and halve any florets that are much bigger than the stem pieces. Blanch the florets and diced stem in the boiling water. After 2 minutes add the outer leaves and cook for a further minute. Drain, then cool under cold running water. Meanwhile, decant the crème fraîche into a large mixing bowl. Add 50ml tepid water and whip or whisk together. Add the Parmesan, Dijon mustard, capers and tarragon. Stir well and set to one side. Remove any bones then cut the fish into 3–4cm chunks. Combine the fish and the drained and cooled broccoli with the crème fraîche (it might not seem as though there’s enough sauce, but it will thin out as it cooks). Transfer the fish and broccoli to an ovenproof dish, ideally snug enough for the all pieces to sit in two layers. Ensure the different components are evenly distributed (particularly the leaves). Put the breadcrumbs in a bowl, add a heavy pinch of salt and the olive oil and use a fork to combine. Spoon the breadcrumbs evenly over the fish mix then place towards the top of the oven and bake for 25 minutes, until the top is golden and the sauce is bubbling through. Serve straight away, either on its own or with wilted spinach.
Recipes taken from The Borough Market Cookbook by Ed Smith (£25, Hodder & Stoughton).