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Bacon Wrapped Loin of Cod with Cheesy Beer Sauce and homemade chips
Bacon Wrapped Loin of Cod with Cheesy Beer Sauce and homemade chips
Ingredients
- 300 g FAS cod loins
- 200 g Streaky bacon or pancetta (smoked or unsmoked depending on your preference)
- 3 tbsp Butter
- 3 tbsp all-purpose flour
- 70 ml lager
- 130 ml whole milk
- 1 tsp grainy Dijon mustard (or regular Dijon)
- 0.5 tsp Worcestershire sauce
- 0.5 tsp kosher salt
- 0.25 tsp black pepper (or a pinch of ceyenne pepper)
- Pinch of dried parsley (optional)
- 300 g grated cheddar cheese (I personally like to use Cheddar for flavour, red Leicester for colour and mozzarella for stretchy ooziness (or your favourite cheese)
- 3 large white potatoes peeled (chipped)
Instructions
For the Sauce
- In a saucepan, melt butter over medium heat. Add flour and whisk until combined. Cook 30 seconds, while whisking occasionally.
- Add beer, whisking continuously as you pour, eliminating any lumps from the flour mixture. Slowly add in milk, whisking as you pour.
- Cook over low to medium heat, whisking often, for several minutes, until mixture has thickened. Stir in mustard, Worcestershire sauce, garlic powder, salt, pepper, and cayenne.
- Add cheese, a handful at a time, and stir until completely melted. Set aside and serve warm when required.
For the fish
- Wrap the cod loins in the streaky bacon or pancetta and wrap tightly in cling film and place in the fridge for 30 mins before cooking,
- To cook the cod drizzle with a little veg oil and place in a hot oven on a preheated baking tray 200.c for 15-18 minutes.
- Blanche the wedged potatoes in a deep fat fryer at 130.c until soft but no colour.
- Turn the fryer to full temperature and finish cooking the chips
- Place a good amount of chips on the plate next to the cod and generously pour over the cheesy beer sauce making sure to cover the chips as well.
Tried this recipe?Let us know how it was!
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