Cod on Isle of Mull cheese sauce with spinach puree and cheese crisp

Fishboxer Fiona from Inverness

Inspired by #tastenorth food festival





Creme fraiche

Isle of Mull cheddar 



Blanche the spinach for 30 secs and then blitz in a blender. Set aside.

Saute the fish in a pan with some butter, 4 mins or so on each side, until opaque all the way through.

For the cheese sauce, gently heat creme fraiche in a pan and add grated Isle of Mull cheddar. Stir until melted.

The cheese crisp is so easy! Grate some cheese onto reuseable grease proof sheet. Grill until slightly brown and bubbling. Turn off the heat and let cool.

Peel off the sheet and cut into triangles.


So simple and tasty!