Monkfish, Bacon and Green Pea Jaffle

Ingredients

• 2 tablespoons olive oil
• 50g butter
• 200g Monkfish (or blue-eye, ling or perch)
• 1 rasher of bacon, rind removed
• 2 tablespoons plain flour
• 1 ½ cups milk
• 1 tablespoon Dijon mustard
• ½ cup grated cheddar cheese
• ½ cup frozen peas
• Salt and white pepper
• Softened butter
• 8 slices white bread

Lemon wedges to serve

Method

1. 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.
2. 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.
3. Preheat jaffle maker until green light switches on.
4. 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.
5. Serve warm with lemon wedges.