Smoked haddock rarebit

Smoked haddock rarebit

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(2 ratings)

Prep: 15 mins Cook: 15 mins

Easy

Serves 2
Serve cheesy rarebits with a herby green salad for a quick snacky supper

Nutrition and extra info

Nutrition: per serving

  • kcal317
  • fat12g
  • saturates7g
  • carbs32g
  • sugars2g
  • fibre2g
  • protein22g
  • salt2.35g
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Ingredients

  • 300g smoked haddock

    Haddock

    haad-dok

    A white-fleshed salt water fish often compared with cod in flavour and texture. Found on the…

  • 100ml full-fat milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 25g butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 25g flour

    Flour

    fl-ow-er

    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 75ml ale or beer
  • 1 tsp wholegrain mustard
  • 50g strong cheddar

    Cheddar

    Ched-ah

    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • 2 chunky slices country-style loaf, lightly toasted

Method

  1. Place the fish in a pan and pour over the milk. Bring to a simmer and gently poach for 2 mins until opaque and just cooked. Lift out the fish, remove the skin and flake. Reserve the milk.

  2. Heat grill to high. Melt the butter in a small pan, then stir in the flour for 1 min. Gradually whisk in the reserved milk, followed by the ale or beer. Cook, whisking all the time, until the sauce is thickened and smooth. Stir in the mustard and most of the cheese and season with pepper.

  3. Top the bread with the fish, spoon over the sauce and scatter with the remaining cheese. Grill until golden and bubbling.

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Comments (2)

hobbster's picture
5

i had this years ago in a restaurant and my dinner date had food envy, i was delighted when i found the recipe on here and it did not disapoint, fantastic flavour and simple to make

eleanormayo's picture
3

I had been looking forward to making this recipe for some time, but unfortunately it was not quite as good as I had hoped (perhaps expectations were too high!). After tasting the rarebit sauce I realised that it did not have enough oomph so added a pinch of cayenne and a good dash of worcerster sauce which improved it greatly.

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