Recipes
CHEF'S TIPS

  • This recipe also works well with smoked haddock or other firm white fish.

  • For a change, try serving with boiled new potatoes and fresh spring greens.

Serves 4

Preparation time: 5 minutes

Cooking time: about 10 minutes

Ingredients

4 x 150g (5oz) cod loins or chunky cod fillets

300ml (˝pt) semi- skimmed milk

4 black peppercorns

1 bay leaf

50g (1ľoz) butter

50g (1ľoz) plain flour

125g (4˝oz) Edam cheese, grated

5ml (1tsp) English mustard

2 egg yolks

10ml (2tsp) Worcestershire sauce

30ml (2tbsp) freshly chopped parsley
Print this recipe

Creamy cod rarebit with edam

Perfect for a midweek family meal and great if your children are fussy about fish and you want to include some in their diet- they won’t be able to resist the tasty and tangy Edam topping! Perfect served with mashed potatoes and peas.

  • Place the milk in a large saucepan; add the peppercorns and bay leaf. Add the cod in a single layer, bring to the boil, cover and simmer gently for 2-3 minutes, until half cooked. Carefully remove the cod with a fish slice, place in an ovenproof dish and keep warm. Reserve the milk.
  • Gently melt the butter in a medium pan and stir in the flour to make a paste. Strain the milk and gradually add to the paste, whisking continuously until a smooth thick sauce is formed. Remove from the heat and stir in the cheese, mustard, egg yolks, Worcestershire sauce and parsley.
  • Preheat the grill to high, top the fish with the mixture and grill for 4-6 minutes until bubbling and golden. Serve at once with mashed potatoes and peas.