EDP Norfolk - - STEP-BY-STEP -

2 x 175 g cod fil­let, bone­less and skin­less 25g but­ter

1/2 le­mon

25g but­ter

30g flour

175ml milk 100ml beer ½ tea­spoon Col­man’s mus­tard

100g smoked dap­ple cheese, grated. (Any strong hard cheese would be suit­able for this) 1 dessert­spoon chopped chives 2 large toma­toes 125g frozen peas 50ml white wine 50g but­ter 50ml dou­ble cream 1 baby gem let­tuce Wa­ter­cress to gar­nish

15. Make the braised peas; place the 50g but­ter and wine into a saucepan and re­duce the vol­ume by ½

12. Spoon the sauce gen­er­ously on top of the fish. Keep any spare mix to spread on some toast)

9. Add the beer, stir­ring con­tin­u­ously. Beat well, un­til the sauce is smooth and glossy

20. Sit the fish on top and serve with grilled or baked toma­toes and wa­ter­cress

2. Place the cod fil­let into the tray. Squeeze over the juice of ½ a le­mon

11. Let the sauce cool slightly. Add the chopped chives

14. Place in the oven. Gas 4 180c. Cook for 15 min­utes

10. Add the grated cheese, sea­son with salt and pep­per

18. Add the chopped let­tuce. Re­turn to the boil

17. Add the cream. Bring to the boil and sim­mer for two min­utes

1. Take 25g of but­ter and a deep tray

4. Heat the sec­ond 25g of but­ter to melt

5. Add the flour, stir vig­or­ously

6. Slowly add the hot milk

3.Heat the milk to a sim­mer

13. Sprin­kle on more cheese

8. Add the mus­tard pow­der, mix well

19. Place the peas in to a serv­ing bowl

7. Beat the sauce un­til smooth and glossy

16. Add the peas

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