Salt Cod Cakes with poached eggs and romesco sauce from The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters by John Ash

Ingredients

• ¼ cup (10 g) chopped fresh cilantro leaves and tender stems
• 1 tablespoon chopped fresh flat-leaf parsley
• 2 tablespoons chopped fresh chives
• 2 cups (90 g) fresh bread crumbs
• ¼ teaspoon freshly ground pepper
• 1 teaspoon salt
• 1 teaspoon chopped fresh mint
• 6 large eggs, poached
• Lemon wedges, for serving
• 6 large parsley sprigs
• ¾ cup (180 ml) olive oil
• 2 cloves garlic, halved lengthwise
• 1 pound (455 g) salt cod
• Romesco Sauce
• 2 tablespoons sweet paprika