Smoked haddock rarebit
- Good Food team
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Serves 2
Easy
Prep: 15 mins
Cook: 15 mins
A star rating of 4.5 out of 5.7 ratingsRate
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Serve cheesy rarebits with a herby green salad for a quick snacky supper
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Green bean salad
A star rating of 4.7 out of 5.15 ratings
Ingredients
Nutrition
Units:
MetricUS
-
300g smoked haddock
-
100ml full-fat milk
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25g butter
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25g flour
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75ml ale or beer
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1 tsp wholegrain mustard
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50g strong cheddar
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2 chunky slices country-style loaf
lightly toasted
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Nutrition: per serving
- kcal317
- fat12g
- saturates7g
- carbs32g
- sugars2g
- fibre2g
- protein22g
- salt2.35g
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Method
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step 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.
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step 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.
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step 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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A star rating of 4.5 out of 5.7 ratings
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