4×6 oz. cod fillets
1/4 Pint of Cream
4 oz. grated red cheddar
Sprig Parsley
2ozs. bread crumbs
Some chopped dill and tarragon
2 egg yolks
3 spears of asparagus


Heat the cream in a small pot and add the cheese stirring until cheese melts. Take off heat and add the dill, tarragon, bread crumbs and egg yolks stirring all the time. Finally add in the Guinness mustard seed.

Grease a small baking dish. Dry the fish with a clean cloth and season with salt and pepper. Place the fish on a baking dish and cover with cheese mix. Cook in a very hot oven for 15 minutes. Place on a serving dish and garnish with 3 spears of asparagus and finely chopped parsley.