Cod, Smoked Haddock and Romanesco Bake (4)

A recipe from ” The Borough Market Cookbook” by Ed Smith. You can replace the romanesco with other broccoli when its not in season .

Cod, Smoked Haddock and Romanesco Bake (4)
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Cod, Smoked Haddock and Romanesco Bake (4)
Print Recipe
  1. Bring a saucepan of salted water to the boil and preheat the oven to 220C/200C fan/Gas 7. Cut the romanesco stem into 2-3cm dice and halve any florets that are much bigger than the pieces of stem.
  2. Blanch the florets and diced stem in boiling water. After two minutes add the outer leaves and cook for a further one minute. Drain through a sieve then leave under cold running water until cool.
  3. Meanwhile, decant the crème fraîche into a large bowl. Add 50ml tepid water and whip or whisk together with a spatula or balloon whisk. Add the parmesan, Dijon mustard, capers and tarragon. Stir well.
  4. Check the fish for bones then cut 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).
  5. Transfer to an ovenproof dish snug enough for the fish and broccoli pieces to sit in two layers. Ensure the components are evenly distributed (particularly the leaves).
  6. Put the breadcrumbs in a bowl, add a heavy pinch of flaky sea salt and the oil and use a fork to combine. Spoon the breadcrumbs evenly over the fish mix then bake for 25 minutes, until the top is golden, the sauce is bubbling through, and the fish is just cooked and not yet dry. Serve straight away.
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