How To Make Cheese & Onion Rarebit-Topped Pollock with Potato Wedges
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Serves:
Ingredients
- 4 pollock fillets
- 4 large potatoes
- 1 onion, finely chopped
- 200g grated cheddar cheese
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 tsp Dijon mustard
- 200ml milk
- Salt and pepper, to taste
Instructions
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Preheat the oven to 200°C (400°F).
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Cut the potatoes into wedges and place them on a baking tray. Drizzle with oil, season with salt and pepper, and bake in the preheated oven for 30 minutes until crispy and golden.
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In a saucepan, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
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Stir in the flour and cook for another minute.
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Gradually whisk in the milk, making sure there are no lumps.
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Add the grated cheese and mustard, and stir until the cheese has melted and the sauce is smooth.
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Season with salt and pepper to taste.
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Place the pollock fillets on a baking tray lined with parchment paper. Spoon the cheesy rarebit sauce over the fillets.
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Bake in the preheated oven for 15 minutes, or until the pollock is cooked through and the sauce is bubbly and golden.
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Serve the cheese & onion rarebit-topped pollock with the crispy potato wedges.
Nutrition
- Calories : 420kcal
- Total Fat : 14g
- Saturated Fat : 8g
- Cholesterol : 100mg
- Sodium : 590mg
- Total Carbohydrates : 38g
- Dietary Fiber : 4g
- Sugar : 2g
- Protein : 32g
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