Pan fried cod, spiced cauliflower puree, grilled asparagus and buttered samphire

I have treated myself this week with a new set of denby plates so I wanted to cook something a little special to christen them and this is what I came up with. I love being creative with fish I find that you can be much more expressive than you can be with meat. The cauliflower is beautifully complemented by the curry spices and works amazingly well as a sauce for the cod. With British asparagus in the height of the season right now it is full of flavour and incredibly tender and no fish dish would be complete with out the addition of some salty samphire to finish it off.

All of the elements for this dish can be done in advance leaving just the fish and the samphire to cook last minute.

for the cauliflower puree

1 banana shallot

½ head of cauliflower

300ml whole milk

1 tsp madras curry paste

Roughly chop and sweat the banana shallot in a little oil, add in the cauliflower, milk and curry paste, simmer until tender and puree in a liquidiser until smooth, season to taste and place in a microwaveable bowl until needed.

2 Asparagus spears per person

150g fillet of cod per person

50g samphire per person

Cook the asparagus in boiling water for 4 minutes and cool in cold water, split them in half and set aside until needed. Pan Fry the cod skin side down for 5-6 minutes in a little olive oil over a medium to high heat until the skin becomes crispy, turn the cod and cook for 1 minute more then add in a good nob of butter and the asparagus to heat through. Place the samphire in boiling water for 90 seconds and drain. Heat the puree in the microwave and plate the ingredients as shown in the image. I Like to serve this dish with some Cheshire new potatoes that are grown locally and are right in season just now, If you can note get them then jersey royals are due out any day soon.

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