Creamy cod rarebits
Prep:
5 mins
Cook:
10 mins
Kids will love the delicious cheesy and tomato topping over a crisp cod fillet.
4 x 150g cod steaks or chunky cod fillets
300ml semi- skimmed milk
4 black peppercorns
1 bay leaf
50g butter
50g plain flour
125g Edam or Gouda cheese, grated
5ml English mustard
2 egg yolks
2 tsp Worcestershire sauce
2 tbsp freshly chopped parsley
6 cherry tomatoes, halved
Mashed potatoes and peas, to serve (optional)
Place the milk in a large saucepan and add the peppercorns and bay leaf.
Add the cod in a single layer, bring to the boil then cover and simmer gently until half cooked, 2-3 minutes.
Remove the cod with a spatula and place in an ovenproof dish and to keep warm.
Reserve the milk from the saucepan.
Gently melt the butter in a medium pan and stir in the flour for a paste consistency.
Strain the milk and gradually add to the paste, whisking continuously until a smooth thick sauce is formed.
Remove from the heat then stir in the cheese, mustard, egg yolks, Worcestershire sauce and parsley.
Preheat the grill to high, top the fish with the mixture and the cherry tomatoes and grill for 4-6 minutes until bubbling and golden.
Serve at once with mashed potatoes and peas if desired.
Serves
4
Preparation Time
5 minutes
Cooking Time
10 minutes
Main ingredients
Dairy, Eggs, Cheese, Fish, Vegetables, Herbs
Recipe Type
Family Dinners
Level of Difficulty
Easy
