Smoked fish & cherry tomato rarebit

Recipe uploaded by

Maxine Clark

10 ratings

Recipe by Maxine Clark

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1. Preheat the oven to fan 170C/ conventional 190C/gas 5. To make the rarebit sauce, melt the butter in a heavybased saucepan and stir in the flour and Worcestershire sauce. Cook, stirring, for 1 minute. Remove the pan from the heat and slowly whisk in the milk until combined. Return to the heat and slowly bring to the boil, stirring or whisking constantly. Simmer for 2 minutes then mix in the grated cheese and mustard, season well with salt and pepper and set aside.
2. For the fish, melt a third of the butter in a large non-stick frying pan, add the garlic and cook until just coloured. Immediately add the tomatoes and toss them with the garlic butter, cooking just enough to heat through. Tip the mixture into the base of a shallow baking dish (a rectangular 28 x 22cm dish is ideal), and spread in an even layer. Melt half the remaining butter in the frying pan and add some of the spinach, cook over a high heat until wilted then tip into a colander. Repeat with the remaining butter and spinach, then press the spinach to drain off any excess liquid, season with salt, pepper and the nutmeg and arrange to cover the tomato layer. Then cover with the fish fillets.
3. Heat the rarebit sauce and spoon evenly over the fish, spreading it with the back of a spoon so the fish is completely covered, then sprinkle over the grated cheese. (The dish may now be frozen for up to 1 month. To cook, defrost in the microwave or overnight in the fridge and continue as stated adding an extra 10 minutes to the cooking time.) Bake in the oven for about 30 minutes or until brown and bubbling and the fish is cooked through (check by pushing a knife into the fish - the flesh should flake easily). You may like to finish off the rarebit under the grill to brown the top more. Serve straight from the dish.

Per serving

645 kcalories, protein 49g, carbohydrate 25g, fat 40 g, saturated fat 23g, fibre 6g, salt 4.99 g

'The mix of all the lovely flavours worked well - the creamy sauce, the tangy garlic of the tomatoes and the slight edge of the spinach.'

Latest comments and suggestions

• Ben

  16 December 2007

  Ben rated and commented on this recipe

  

  Quite rich, but very very tasty. Recommended!

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• Annie

  11 February 2008

  Annie rated and commented on this recipe

  

  I think this is going to go down as one of my all time favourite meals. Absolutely yummy.

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• Kate

  14 February 2008

  Kate rated and commented on this recipe

  

  Absolutely delicious.

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• irene

  24 February 2008

  irene rated and commented on this recipe

  

  I made this for a dinner party last night and it was delicious. All my friends plates were clean. I had quite a lot of sauce left and I have frozen it to use another time when I am on my own.

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• darling

  30 March 2008

  darling rated and commented on this recipe

  

  fabulous: quick, easy, considerably cheap and no moaning kids!

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• Laure

  30 March 2008

  Laure rated and commented on this recipe

  

  My hubby cooked last night and really impressed me with this!! Very tasty. Lots of sauce left but better than too dry! I love the spinach in it!

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• penelopeann

  06 April 2008

  penelopeann commented on this recipe

  I've made this many times and it's always very well received!!!

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• Sarge

  30 April 2008

  Sarge rated and commented on this recipe

  

  Used some shredded kale and frozen spinach instead of fresh, it was delicious - even my 2yr old approved!

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• Paula

  03 May 2008

  Paula rated and commented on this recipe

  

  Absolutely gorgeous! All the family loved it, my ten year old daughter said it was the best fish dish that i have made. After reading other comments i reduced the amount of sauce slightly, and there was plenty. Looks like it will become a family favourite.

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• RachelSC

  05 May 2008

  RachelSC rated and commented on this recipe

  

  A delicious recipe, but I found it rather greasy and there was far too much sauce..

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• recipes

  31 July 2008

  recipes rated and commented on this recipe

  

  Really good - used unsmoked cod. The spinach worked so well with the cheese sauce

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• triciathomas

  03 November 2008

  triciathomas commented on this recipe

  This dish really is lovely, the whole family enjoyed it. I also used frozen spinach as I find it more economical. This recipe also works really well with chicken breasts. Fab!!

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Ingredients

FOR THE RAREBIT SAUCE

• 50g butter
• 50g plain flour
• a dash of Worcestershire sauce
• 600ml milk
• 100g strong cheddar , coarsely grated
• 2 tbsp wholegrain mustard

FOR THE FISH

• 50g unsalted butter
• 1 garlic clove , crushed
• 550g cherry tomatoes , halved
• 900g fresh spinach untrimmed, or 700g/1lb 9oz prepared, washed if necessary
• pinch of freshly grated nutmeg
• 550g undyed smoked haddock or cod fillets, skinned and checked for bones
• 50g cheddar , coarsely grated

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Difficulty and servings

Serves 4 - 6

Preperation and cooking times

Ingredients

FOR THE RAREBIT SAUCE

• 50g butter
• 50g plain flour
• a dash of Worcestershire sauce
• 600ml milk
• 100g strong cheddar , coarsely grated
• 2 tbsp wholegrain mustard

FOR THE FISH

• 50g unsalted butter
• 1 garlic clove , crushed
• 550g cherry tomatoes , halved
• 900g fresh spinach untrimmed, or 700g/1lb 9oz prepared, washed if necessary
• pinch of freshly grated nutmeg
• 550g undyed smoked haddock or cod fillets, skinned and checked for bones
• 50g cheddar , coarsely grated

Per serving

645 kcalories, protein 49g, carbohydrate 25g, fat 40 g, saturated fat 23g, fibre 6g, salt 4.99 g

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