For this dish, it's important to have a flat cod fillet to avoid the mixture slipping off when hot.


  • 10g butter

  • 8g flour

  • ½ tsp Dijon mustard

  • 45ml beer (we used Bishop’s Finger)

  • 25ml double cream

  • Salt and pepper, to season

  • 100g Goat’s cheese, crumbled

  • 1 egg yolk

  • Handful chives, chopped

  • Cod fillet


  • 1.

    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.

  • 2.

    Mould over the top of fish. Bake in the oven for 5 minutes under a grill of about 180oc.

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