**For the Stout Glazed bacon**
Cook bacon in the oven at 300°F for approximately 15 minutes, or until bacon is crispy. Add the
maple syrup to a small saucepan and cook over medium heat until it comes to a boil. Reduce heat to
simmer and cook for 3-4 minutes. Add beer and simmer until the volume has reduced by half. Take
off the heat and whisk in mustard. Reserve glaze for service.
**For the Malt Vinegar Aioli**
In a small bowl mix together all of the ingredients until they come together cohesively. Reserve under
Cook the Guinness Cod portions according to the package instructions.
To serve, place bacon in a sauté pan with the glaze and simmer until glaze is thick.
Melt cheese over the cooked haddock, top with bacon and place on a lightly toasted brioche bun
withmalt vinegar aioli, pickled cucumbers and crispy onions. Drizzle with remaining glaze and serve.