For this dish, it's important to have a flat cod fillet to avoid the mixture slipping off when hot.
Melt the butter and flour, make a roux and cook it out. Add the beer, cream, yolk, mustard and season to make a sauce. Add the crumbled goat’s cheese. Allow it to melt and cool slightly. Add chopped chives.
Mould over the top of fish. Bake in the oven for 5 minutes under a grill of about 180oc.
Nutritional analysis per serving (1 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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