Prepare the vegetables
1. Make the tomato concasse (see Chef’s note), prepare the carrots and trim the broccoli.
Prepare the Marquis potatoes
2. Peel and boil the potatoes until soft (18-20mins). Allow them to drain well but push them through a sieve while they are still warm. They can be mashed without the use of a sieve but they need to be as smooth as possible.
3. Mix in the egg yolks, nutmeg and season with salt and pepper.
4. Before the mash cools down completely and using a star shape piping nozzle, pipe rosettes of potato onto a lined baking tray ready for baking.
Make the polonaise crust
5. Finely grate the hard-boiled eggs and melt the butter and mix with the breadcrumbs, and parsley to make the crust.
6. Place the hake loins on a baking sheet skin side down. Brush on a little extra butter and top with plenty of the polonaise crust.
Make the sauce
7. Soak the saffron strands in a little hot water about 10ml.
8. In a pan sweat the shallots in the butter, add the white wine and reduce by half.
9. Add the cream and simmer until thickened. Finally pour in the saffron with the water.
10. Keep warm on a low heat.
To cook and assemble
11. Pre heat the oven to 180oC. Place the fish in the oven and bake for 10 – 15 minutes until cooked all the way through and golden brown on top.
12. Halfway through cooking place the potatoes in the same oven and cook until golden.
13. Boil the carrots until tender and quickly boil the broccoli or steam it.
14. Remove the fish from the oven and place on the plate. Fill the cavity of each potato with tomato concasse and arrange next to the fish.
15. Garnish with broccoli and carrots and dress with the saffron cream.