- For the rarebit topping
- 20g butter
- 20g flour
- 125ml dark ale
- 10ml Worcestershire sauce
- 1 tsp mustard powder
- 150g mature cheddar
- 1 egg yolk
- flaky sea salt and freshly ground black pepper
- For the mustard cream
- 20ml olive oil
- 1 banana shallot, sliced
- 100ml dry white wine
- 300ml vegetable stock
- 100ml double cream
- 15g Dijon mustard
- flaky sea salt
- 1 tbs chopped chives
- For the Norwegian cod
- 4 x 150g thick, boneless, skinless Norwegian frozen at sea cod fillet portions
- To serve
- 200g spinach, wilted
Rarebit Crusted Norwegian Cod With Wilted Spinach And Dijon Mustard Cream
Rarebit Crusted Norwegian Cod With Wilted Spinach And Dijon Mustard Cream
Rarebit Crusted Norwegian Cod With Wilted Spinach And Dijon Mustard Cream
Ingredients
Method
In a small saucepan, melt the butter and add the flour. Cook the roux for a couple of minutes and then add the ale and Worcestershire sauce.
Mix together well then add the mustard and cheese. Cook, stirring constantly until the mixture is very thick and smooth. Beat in the egg yolk and season to taste. Transfer to a plastic and allow to cool. Once cool, roll out between sheets of parchment to around 5mm thick. Re-chill.
For the sauce, heat the oil in a small pan and sweat off the shallot with a pinch of salt. When the shallot is tender, add the wine and reduce to a syrup. Pour in the stock and reduce to around a 100ml. Add the cream and mustard and reduce until lightly thickened. Season to taste, adding a squeeze of lemon juice if required. Pass into a clean pan.
Cut four pieces of the rarebit mix to the size of the fish and place on top. Bake on a tray lined with baking parchment at 200℃ for 6-8 minutes. Brown the crust under the grill or with a blow torch.
Mound the warmed spinach in shallow bowls and top with the fish. Add the chives to the mustard sauce and pour around the fish.
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