• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Flavour Passion

  • Blog
  • ABOUT
  • DEMOS
    • Hampshire Cookery Demonstrations
    • Surrey Cookery Demonstrations
    • Berkshire Cookery Demonstrations
    • Wiltshire Cookery Demonstrations
    • Directions
  • BOOKING
  • RECIPES
  • Testimonials
  • CONTACT
    • Email me
    • Instagram
    • Facebook
    • Twitter
    • Terms
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Twitter

Roast Cod with Tarragon & Chive Mustard Melt

August 24, 2017 by Cherie Leave a Comment

Print Recipe

Ingredients

  • Chive & Tarragon Melt
  • 285 g/10oz cheddar cheese grated
  • 75 ml/2 ½ fl oz milk
  • 2 TBS plain flour
  • 55 g/2oz fresh white breadcrumbs
  • 1 TBS Dijon mustard
  • ½ bunch of chives finely sliced
  • ½ bunch tarragon leaves only, roughly chopped
  • 1 egg
  • 1 egg yolk
  • Seasoning
  • 8 pieces of cod fillet skinned and boned

Instructions

  • Serves 8
  • 1 Preheat the oven 200c/400f/GM6/Aga – roasting oven.
  • 2 The melt – Heat the cheddar and milk together over a medium heat but do not allow to boil as the cheese will split.
  • 3 When the mixture is about to bubble add the flour, breadcrumbs and Dijon mustard. Keep stirring until the mixture starts to come together, season, remove from the heat and allow to cool slightly.
  • 4 Whilst still warm, gradually beat in the egg and yolk, then the herbs. Wrap in clingfilm and chill until firm.
  • 5 Place the cod fillets on a baking sheet lined with baking parchment. Divide the melt into 8 pieces. Flatten enough to cover each fillet and any left overs just freeze for another day.
  • 6 Place in the oven for 10-12mins, until the melt is golden and bubbling and the fish cooked through. Serve!

Notes

Think Ahead & Helpful Hints
• The herb melt will last in the fridge for up to a week but can also be frozen.
• The dish can be prepared up to the end of point 5 a day in advance, covered and refrigerated until ready for roasting.
• Great with courgette noodles or crushed roasted new potatoes & petits pois.

Filed Under: Lunch Dinner, recipes

Previous Post: « Wild Garlic Pesto
Next Post: Seville Orange & Cardamom Curd »

Reader Interactions

Leave a Reply Cancel reply

You must be logged in to post a comment.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About Me

Hi, welcome to my blog!
My name is Cherie and I'm a passionate cook living in beautiful countryside in Hampshire! Read More…

Recent Posts

  • Lemon Curd
  • Oven Roasted Squash Soup with Truffle Oil & Parmesan Shavings
  • Parmesan & Basil Garlic Breads
  • Seared Thai Basil and Pancetta wrapped Salmon
  • Lemon Cream Curd Tart with Strawberries & Crème Fraiche

BE THE FIRST TO HEAR ABOUT NEW DEMONSTRATION DATES.

Those on our mailing list get to hear about it first. Sign up below:
* indicates required

Search Archives

  • December 2019
  • July 2019
  • May 2019
  • April 2019
  • February 2019
  • December 2018
  • August 2018
  • July 2018
  • June 2018
  • May 2018
  • March 2018
  • February 2018
  • December 2017
  • November 2017
  • September 2017
  • August 2017
  • July 2017
  • May 2017
  • April 2017
  • March 2017
  • February 2017
  • December 2016
  • October 2016
  • September 2016
  • June 2016
  • April 2016
  • March 2016
  • February 2016
  • January 2016
  • December 2015
  • September 2015
  • June 2015
  • February 2015

Footer

Search…

Copyright © 2019 Flavour Passion on the Foodie Pro Theme