Instructions:
**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
refrigeration.
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.
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