Smoked haddock rarebit

Smoked haddock rarebit

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(2 ratings)

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Cooking time

Prep: 15 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 2

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
317
protein
22g
carbs
32g
fat
12g
saturates
7g
fibre
2g
sugar
2g
salt
2.35g

Ingredients

  • 300g smoked haddock
  • 100ml full-fat milk
  • 25g butter
  • 25g flour
  • 75ml ale or beer
  • 1 tsp wholegrain mustard
  • 50g strong cheddar
  • 2 chunky slices country-style loaf, lightly toasted

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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.

Recipe from Good Food magazine, August 2010

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Comments

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hobbster's picture
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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
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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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