If the kids are fussy about eating fish, try this tasty creamy cod rarebit with Edam, perfect with mashed potatoes and peas.
- 4 x 150g (5oz) cod loins or chunky cod fillets
- 300ml (½pt) semi- skimmed milk
- 4 black peppercorns
- 1 bay leaf
- 50g (1¾oz) butter
- 50g (1¾oz) plain flour
- 125g (4½oz) Edam cheese, grated
- 5ml (1tsp) English mustard
- 2 egg yolks
- 10ml (2tsp) Worcestershire sauce
- 30ml (2tbsp) freshly chopped parsley
Place the milk in a large saucepan and add the peppercorns and bay leaf.
Add the cod in a single layer, bring to the boil then cover and simmer gently for 2-3 mins, until half cooked.
Carefully remove the cod with a fish slice, place in an ovenproof dish and keep warm. Reserve the milk.
Gently melt the butter in a medium pan and stir in the flour to make a paste.
Strain the milk and gradually add to the paste, whisking continuously until a smooth thick sauce is formed. Remove from the heat and stir in the cheese, mustard, egg yolks, Worcestershire sauce and parsley.
Preheat the grill to high, top the fish with the mixture and grill for 4-6 mins until bubbling and golden. Serve at once with mashed potatoes and peas.
This recipe also works well with smoked haddock or other firm white fish. For a change, try serving with boiled new potatoes and fresh spring greens.