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Chunky Cod with Welsh Rarebit Topping and Garlic and Pars
2 150 g pieces cod fillet
1/2 ts Dijon mustard
2 tb Beer or milk
115 g Cheddar cheese
1 Sprig flat leaf parsley; to garnish
For The Garlic And Parsley M
450 g Potatoes; peeled
2 Cloves garlic; peeled
5 tb Olive oil
Good bunch fresh parsley
2 Flavia tomatoes
Olive oil to drizzle
2 sl Medium white bread for breadcrumbs
Preheat the grill.
1 Chop the potatoes and cook in boiling salted water for 10-15 minutes until tender. Slice the tomatoes in half and scoop out.
2 Place on a baking tray. Blitz the bread and half the parsley in a mini blender. Pile on top of each tomato half and drizzle with olive oil. Set aside.
3 Lay the cod fillets skin-side down on a grill pan and grill for 7-8 minutes until just cooked through.
4 Finely chop the garlic and put in a small pan with olive oil. Leave over a very gentle heat for 7-8 minutes.
5 Grate the cheese. Put the mustard, beer (or milk) and cheese in a pan and heat gently, stirring constantly for about three minutes, until the cheese has melted. Do not allow the mixture to boil or the cheese will separate.
6 Remove from the heat and beat until the mixture comes away from the sides of the pan. Season with black pepper and set aside to cool.
7 Remove the cod from the grill and pat away any excess moisture using a piece of kitchen towel.
8 Divide the mixture between the two pieces of cod and spread thickly over the top, not going quite to the edge.
9 Return to the grill and cook for 2-3 minutes until golden. Grill the tomatoes too until crispy and golden. Chop the parsley. Drain the potatoes and mash well.
10 Remove the fish and tomatoes from the grill pan, and transfer to serving plates. Beat the garlicky oil into the potatoes and stir in the parsley and plenty of seasoning.
11 Put a spoonful of mash next to the fish, garnish with a good sprig of flat leaf parsley and serve immediately with the grilled tomatoes.