Thought I would showcase another wintery, British MD compliant meal: cheese and parsley crusted cod with a swede “speltotto”.
To make the speltotto for two, cooked an onion in some cold pressed rapeseed oil, before adding some garlic, a peeled and cubed swede (Americans will know this as rutabaga), 150g of pearled spelt, salt, 500ml of stock and a leftover parmesan rind. Then just simmered it for 25 mins until the spelt was tender. Finished with some grated nutmeg, black pepper and chopped parsley.
Meanwhile, mixed some breadcrumbs with cheddar, salt and parsley, and then stuck it to the top of cod fillets with Dijon mustard. Heated up a pan with cold pressed rapeseed oil and put the cod fillets in it, and then put it under the grill (Americans would say broiler) for 5 mins until cooked through.
A seasonal meal with British ingredients that’s comforting and satisfying in the winter.
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Thought I would showcase another wintery, British MD compliant meal: cheese and parsley crusted cod with a swede “speltotto”.
To make the speltotto for two, cooked an onion in some cold pressed rapeseed oil, before adding some garlic, a peeled and cubed swede (Americans will know this as rutabaga), 150g of pearled spelt, salt, 500ml of stock and a leftover parmesan rind. Then just simmered it for 25 mins until the spelt was tender. Finished with some grated nutmeg, black pepper and chopped parsley.
Meanwhile, mixed some breadcrumbs with cheddar, salt and parsley, and then stuck it to the top of cod fillets with Dijon mustard. Heated up a pan with cold pressed rapeseed oil and put the cod fillets in it, and then put it under the grill (Americans would say broiler) for 5 mins until cooked through.
A seasonal meal with British ingredients that’s comforting and satisfying in the winter.
Looks wonderful!