Cod, smoked had­dock and Ro­manesco bake

Serves 4

Living Etc - - ENTERTAINING / ETC -

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).

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