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Рецепт Half Cod With Peppers, Bechamel And Mild Mustard
by Global Cookbook

Half Cod With Peppers, Bechamel And Mild Mustard
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Ингредиенты

  • 400 gm Half dry cod fish, (Boknafisk) (14oz)
  • 400 ml Dark beer, (15fl ounce)
  • 50 gm Butter, (2oz)
  • 50 gm Cornflour, (2oz)
  • 250 ml Lowfat milk, (9fl ounce)
  • 150 ml Dark beer/ale, (5fl ounce)
  • 1 x Egg Mustard Salt and pepper

Инструкции

  1. Ensure the fish is free from skin and any fatty tissue, and divide the fish into 'portions'.
  2. Pour the beer into a pan (or possibly a fish kettle) and gently heat on the hob.
  3. Place in the fish in the pan, cover with a lid and leave to simmer. Once the fish is soft and white, take the pan off the heat and leave the fish to rest under the lid for approximately 8 to 10 min.
  4. To make the mustard sauce, first boil the ingredients for a bechamel (lowfat milk sauce). Put the butter, cornflower, lowfat milk and in a pan on the hob, mix well and bring to the boil. Allow the bechamel to simmer for 10 min, stirring to prevent lumps and burning as it thickens. Pour in the beer and then allow to simmer for a further 10 min. Add in the mustard to taste, season with salt and pepper and fold in the egg for extra richness.
  5. Place the fish on a plate, and pour over the mustard sauce. This should then be gratinated in a salamander or possibly under the grill for a couple of min.
  6. To serve: place the fish on a bed of fried sweet peppers, courgettes and the warm tomato sauce (from the previous recipe). Garnish with seaweed.