Kerrymaid’s Welsh Rarebit topped Cod Fillet with Braised Leeks
This is a great lunch time dish for residents with smaller appetites whilst still providing vital nutrients including Omega 3 and iron.
| PREP TIME: | COOKING TIME: | Serves |
|---|---|---|
| 20 MINS | 20 MINS | 30 |
Buttery / Chef’s Pass Veg Bouillon
Ingredients
- 1.25kg Kerrymaid Grated Red
- 150g Kerrymaid Buttery (& extra for cooking the Cod)
- 80ml Worcestershire sauce
- 40g English Mustard Powder
- 125g Plain Flour
- 2tsp Cracked Black Pepper
- ½ can Guinness
- 30 8oz Cod Fillets
- 2kg Leeks(washed and sliced)
- 1.5kg Puy Lentils
- 2ltrs Water
- 80g Chefs Pass Vegetable Bouillon
Method
Place the Kerrymaid Grated Red, Kerrymaid Buttery, Worcestershire sauce, mustard powder, plain flour and black pepper in a heavy bottomed pan
Stir well and add the Guinness (just enough to moisten, you may not need the whole quantity)
Stir over a gentle heat until it is all melted and is a thick paste. Keep cooking until the mix comes easily away from the side of the pan If it’s too loose, you can add a little more cheese. If it’s too thick, add a small amount of Guinness
Cook the leeks in the water and Chefs Pass Vegetable stock until soft, and then remove from the stock
Add the lentils to the pan you cooked the leeks in and simmer until cooked through
Butter a tray and place the cod fillets on the tray, season the tops and place a small knob of Kerrymaid Buttery on top
Grill or oven bake the cod until cooked through
Divide the rarebit mix evenly between the pieces of cod and brown under the grill
Serve on a bed of leeks and puy lentils
TOP TIP FROM OUR CHEF
- GREAT SOURCE OF PROTEIN AND OMEGA THREE.
Allergens
- Contains: Celery, Mustard, Cereals containing Gluten, Milk, Fish