Smoked Haddock Welsh Rarebit
This Smoked Haddock Welsh Rarebit is absolutely amazing! Cheese sauce, smoked haddock, chutney and sourdough all come together to make a satisfying lunch!
Ingredients
Rarebit
- 350g grated cheddar cheese
- 500ml milk
- 1 tsp Worcester sauce
- 2 tbsp English mustard
- Few drops of Tabasco
- 4 tbsp plain flour
- 3 egg yolks
- 2 x 200g undyed smoked haddock
- Milk to cover
- 4 tbsp chutney
- 2 slices sourdough toasted
- Few chives chopped and mixed with 2 tbsp olive oil and 1 tsp white wine vinegar
Method
Preheat the grill to high.
Gently melt the cheese in a pan. Add all the remaining ingredients, cook out for a minute or two, pour onto a lined tray and chill.
Put the haddock into a pan, cover with milk and poach for 2 to 3 minutes. Using a fish slice, pop onto a tray and season.
Cut the sourdough into chunks, pop into the bottom of an oven proof dish and dot with chutney. Sit the haddock on top. Cut a piece of rarebit to fit and pop on top of the fish. Put under the grill for 2 to 3 minutes.
Ingredients
Rarebit
- 350g grated cheddar cheese
- 500ml milk
- 1 tsp Worcester sauce
- 2 tbsp English mustard
- Few drops of Tabasco
- 4 tbsp plain flour
- 3 egg yolks
- 2 x 200g undyed smoked haddock
- Milk to cover
- 4 tbsp chutney
- 2 slices sourdough toasted
- Few chives chopped and mixed with 2 tbsp olive oil and 1 tsp white wine vinegar
Method
Preheat the grill to high.
Gently melt the cheese in a pan. Add all the remaining ingredients, cook out for a minute or two, pour onto a lined tray and chill.
Put the haddock into a pan, cover with milk and poach for 2 to 3 minutes. Using a fish slice, pop onto a tray and season.
Cut the sourdough into chunks, pop into the bottom of an oven proof dish and dot with chutney. Sit the haddock on top. Cut a piece of rarebit to fit and pop on top of the fish. Put under the grill for 2 to 3 minutes.
