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Roast Cod à la Polonaise with Asparagus and Cauliflower Purée

Roast cod topped with a boiled egg, gherkin, and caper dressing, served with creamy cauliflower purée and tender asparagus.

DinnerSeafoodAsparagusCauliflowerCodPolonaise
Estimated Nutrition
Calories
903.7
kcal / serving
3614.8 kcal total
Carbs
35.6g
per serving
142.2 g total
Fat
63g
per serving
252.1 g total
Protein
49.6g
per serving
198.4 g total
Cook Time
25
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
1
unit
Dijon Mustard
to taste
Dairy
250
ml
Milk
whole
200
g
Double Cream
50
g
Butter
100
g
Butter
for asparagus emulsion
4
piece
Eggs
free-range
Fruits
2
piece
Lemon
zest and juice
GrainsCereals
100
g
Panko Breadcrumbs
Japanese style
NutsSeeds
1
pinch
Salt
30
g
Parsley
leaves, chopped
30
g
Chives
finely chopped
OilsFats
1
unit
Pomace Olive Oil
for frying
Seafood
4
piece
Cod Fillet
150-200g each, pin boned, skin removed
Vegetables
2
piece
Cauliflower
florets cut small and fine, stalks discarded
8
piece
Asparagus
woody ends and leaves removed, tips intact
75
g
Cornichons
finely chopped
2
piece
Shallots
finely chopped
75
g
Lilliput Capers
drained, dried and fried

Method

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