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Receta Chunky Cod With Welsh Rarebit Topping And Garlic And Pars
by Global Cookbook

Chunky Cod With Welsh Rarebit Topping And Garlic And Pars
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Ingredientes

  • 2 x 150 g pcs cod fillet
  • 1/2 tsp Dijon mustard
  • 2 Tbsp. Beer or possibly lowfat milk
  • 115 gm Cheddar cheese
  • 1 sprg flat leaf parsley, to garnish
  • 450 gm Potatoes, peeled
  • 2 x Cloves garlic, peeled
  • 5 Tbsp. Extra virgin olive oil Good bunch fresh parsley
  • 2 x Flavia tomatoes Extra virgin olive oil to drizzle
  • 2 slc Medium white bread for breadcrumbs

Direcciones

  1. Preheat the grill.
  2. 1 Chop the potatoes and cook in boiling salted water for 10-15 min till tender. Slice the tomatoes in half and scoop out.
  3. 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 extra virgin olive oil. Set aside.
  4. 3 Lay the cod fillets skin-side down on a grill pan and grill for 7-8 min till just cooked through.
  5. 4 Finely chop the garlic and put in a small pan with extra virgin olive oil. Leave over a very gentle heat for 7-8 min.
  6. 5 Grate the cheese. Put the mustard, beer (or possibly lowfat milk) and cheese in a pan and heat gently, stirring constantly for about three min, till the cheese has melted. Don't allow the mix to boil or possibly the cheese will separate.
  7. 6 Remove from the heat and beat till the mix comes away from the sides of the pan. Season with black pepper and set aside to cold.
  8. 7 Remove the cod from the grill and pat away any excess moisture using a piece of kitchen towel.
  9. 8 Divide the mix between the two pcs of cod and spread thickly over the top, not going quite to the edge.
  10. 9 Return to the grill and cook for 2-3 min till golden brown. Grill the tomatoes too till crispy and golden brown. Chop the parsley. Drain the potatoes and mash well.
  11. 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.
  12. 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.