Bertie's Baked Cod with
Crazy Muddy Flipper Cheese & Saffron Sauce
Mrs Chippington created this dish using the 'Crazy Muddy Flipper' Hot Pepper Sauce - it’s not designed to be a hot cheese sauce, you just want a tingle - She used the sauce more to get the flavour into the cheese sauce but if you want it hot then add more of the 'Crazy Muddy Flipper'.
2 chunky cod loins
Butter for searing
Potatoes for mashing
Tender Stem Broccoli
1 clove of garlic
Salt & pepper
1 tbsp butter
1 tbsp flour
150 (ish) Handful of grated cheddar
1/2 tsp whole grain mustard
Pinch of saffron stands
1 generous tsp Bertie Chippington's 'Crazy Muddy Flipper' Hot Pepper Sauce
Salt & pepper
How you do it...
Turn oven on to 180c
Get spuds on to boil ready for mashing
Pat dry the cod with kitchen towel then season with salt and pepper
Add a knob of butter to a hot frying pan and sear the cod on both sides until browned
Meanwhile melt the butter in a pan and add the flour. Let that cook for a minute
Add milk stirring constantly until thickened (you don’t want it too thick)
When thickened add the saffron, cheese, mustard and Bertie Chippington's 'Crazy Muddy Flipper' Hot Pepper Sauce and stir well
Once seared place the cod into an oven proof dish and pour the sauce over the cod
Place in the oven until the tatties and broccoli are ready.
Whilst cod and tatties cooking heat a frying pan then add some butter and a smashed garlic clove, now add the broccoli- I like the broccoli to be a bit crispy so just let it sit in the pan before turning it over- keep it warm in the oven
When tatties cooked mash the life out of them and add some butter and plenty of seasoning
The cod should be ready now!
Place a generous dollop of mashed tatties on your plate/dish then place the cod loin on top of them and spoon over the delicious sauce
Artistically place some of the broccoli around the tattie/cod tower et voilà!!