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Charred Cod Hotpot with Suet Dumplings
A charred British cod hotpot with brussels sprouts, carrots and leeks, finished with HP sauce and mint sauce, served over suet dumplings.
Ingredients
Instructions
Season the cod fillets and sear them over medium-high heat until well browned, about 8 minutes.
Add the brussels sprouts, carrots and leeks, cooking until softened, about 3 minutes.
Stir in the HP sauce and mint sauce for 3 minutes.
Prepare the suet dumplings separately according to package directions.
Let the cod simmer gently for about 7 minutes so it stays flaky and the flavors meld.
Taste and adjust the seasoning.
Serve hot over the suet dumplings, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
