Photo: Eiliv Sonas Aceron
Roast cod à la polonaise with asparagus and cauliflower purée
20 ingredients
30 min + 30 min
Serves 4
openrecipes
Herbs, gherkins, capers and crunchy breadcrumbs combine with grated boiled egg to make a polonaise dressing for cod fillets.
Estimated Nutrition (whole recipe, rough)
1285
Calories
55g
Protein
59g
Fat
135g
Carbs
What these numbers assume — 17 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Cauliflower | 1 cup chopped (107g) | 27 |
| Asparagus | 6 spears (90g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Chive | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cauliflowers
- 250ml/9fl oz whole milk
- 200g/7oz double cream
- 50g/1¾oz butter
- pinch salt
- 8-12 asparagus
- salt
- 100g/3½oz butter
- 4 free-range eggs
- 100g/3½oz Japanese panko breadcrumbs
- pomace olive oil
- 75g/2½oz cornichons, finely chopped
- 2 shallots
- 30g/1oz parsley
- 30g/1oz chives
- 2 lemons
- 75g/2½oz lilliput capers
- 4 x 150-200g/5½-7oz cod
- , to taste Dijon mustard
- and freshly ground saltblack pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes