INGREDIENTS


Chive & Tarragon Melt

285g/10oz cheddar cheese, grated
75ml/2 ½ fl oz milk

2TBS plain flour

55g/2oz fresh white breadcrumbs

1TBS 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

METHOD


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!

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.