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Monkfish, Bacon and Green Pea Jaffle
Ingredients:
Method:
- Heat oil and half the butter in a large frying pan and cook fish 4 minutes. Remove and set aside to cool before flaking into large chunks. Return pan to heat and cook bacon 1-2 minutes or until golden and crisp. Remove from pan, chop and set aside
- Melt remaining butter in a small saucepan and stir in flour to form a paste, cook for 1 minute. Stir in milk and keep stirring until thick and smooth. Add mustard, cheese and peas and cook a further 2 minutes. Cool slightly and stir through flaked fish and bacon. Season to taste with salt and pepper
- Preheat jaffle maker until green light switches on
- Butter one side of each slice and place bread, buttered side down. Spread mixture evenly over the 4 slices and cover with remaining bread, buttered side up. Place into jaffle maker, close lid and cook 3 minutes or until bread is golden and crisp
- Serve warm with lemon wedges
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