Kerrymaid’s Welsh Rarebit topped Cod Fillet with Braised Leeks
This is a great lunch time dish for residents with smaller appetites whilst still providing vital nutrients including Omega 3 and iron.

PREP TIME: | COOKING TIME: | Serves |
---|---|---|
20 MINS | 20 MINS | 30 |
Buttery / Chef’s Pass Veg Bouillon
Ingredients
- 1.25kg Kerrymaid Grated Red
- 150g Kerrymaid Buttery (& extra for cooking the Cod)
- 80ml Worcestershire sauce
- 40g English Mustard Powder
- 125g Plain Flour
- 2tsp Cracked Black Pepper
- ½ can Guinness
- 30 8oz Cod Fillets
- 2kg Leeks(washed and sliced)
- 1.5kg Puy Lentils
- 2ltrs Water
- 80g Chefs Pass Vegetable Bouillon
Method
- Place the Kerrymaid Grated Red, Kerrymaid Buttery, Worcestershire sauce, mustard powder, plain flour and black pepper in a heavy bottomed pan
- Stir well and add the Guinness (just enough to moisten, you may not need the whole quantity)
- Stir over a gentle heat until it is all melted and is a thick paste. Keep cooking until the mix comes easily away from the side of the pan If it’s too loose, you can add a little more cheese. If it’s too thick, add a small amount of Guinness
- Cook the leeks in the water and Chefs Pass Vegetable stock until soft, and then remove from the stock
- Add the lentils to the pan you cooked the leeks in and simmer until cooked through
- Butter a tray and place the cod fillets on the tray, season the tops and place a small knob of Kerrymaid Buttery on top
- Grill or oven bake the cod until cooked through
- Divide the rarebit mix evenly between the pieces of cod and brown under the grill
- Serve on a bed of leeks and puy lentils
TOP TIP FROM OUR CHEF
- GREAT SOURCE OF PROTEIN AND OMEGA THREE.
Allergens
- Contains: Celery, Mustard, Cereals containing Gluten, Milk, Fish