Ingredients

  • 200g cod
  • 400g spinach
  • Grated zest of 1 lemon
  • 1 egg, lightly beaten (for batter)
  • 4 eggs (for poaching)
  • 2 heaped tbsp parmesan cheese
  • 50g breadcrumbs
  • 1 garlic clove, minced
  • 1 tbsp chopped parsley
  • 200ml milk
  • 1 bay leaf
  • Asparagus spears (about 20)
  • Pepper to taste

Method

  1. Preheat the oven to 200˚C/180˚C fan assisted/gas mark 6. Lightly oil a baking tray.
  2. Place the cod into a saucepan with 200ml of full-fat milk and a bay leaf. Bring to the boil, then reduce to a simmer and cook for 7-10 minutes, or until the fish looks just cooked. Drain and flake into a bowl.
  3. While the fish is cooking, place the spinach into a heatproof colander and place over the pan with the fish. Cover tightly with a lid and allow the spinach to steam for two minutes, or until wilted down. Remove from the heat and once cool enough to handle, squeeze any excess liquid out. Roughly chop once cooled and add to the bowl with the fish.
  4. Add the lemon zest, parmesan, breadcrumbs, minced garlic and parsley. Season with pepper. Add the egg and gently combine to make a thick batter.
  5. Take tablespoons of the mixture and place onto the baking sheet. Bake for about 15 minutes or until golden.
  6. While the polpette are baking, trim the asparagus by snapping off any tough, woody stems. After the polpette have been cooking for 10 minutes, poach the eggs in lightly salted boiling water, and poach the asparagus for two minutes in a separate pan. Drain and serve the polpette with the asparagus and eggs.
Jody Spencer
Originally from New Zealand, Taste Buds' chef Jody Spencer has worked in a variety of establishments over the past 15 years, including a Michelin star restaurant in Kent. She lives in Ashburton.

Published 1 March 2018

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