Smoked Haddock Welsh Rarebit and Toastie Welsh Rarebit
Two takes on a classic Welsh rarebit: smoked haddock with rich cheesy topping, and the ultimate rarebit toastie with chutney and melted cheddar. Proper comfort food!
Ingredients
Smoked Haddock Rarebit
- 350g grated cheddar cheese
- 500ml milk use poaching milk
- 1 tsp Worcester sauce
- 1 tbsp Dry English mustard
- Few drops Tabasco
- 4 tbsp plain flour
- 3 egg yolks
- 2 x 200g undyed, smoked haddock
- Milk to cover
To serve
- A few chives, chopped and mixed with 2 tbsp of olive oil
- 2 tomatoes, sliced
Toastie Welsh Rarebit
- 500g grated cheddar cheese
- 100ml bitter
- 1 tsp Henderson’s sauce
- 1 tsp English mustard
- Few drops Tabasco
- 2 tbsp plain flour
- 2 egg yolks
- 2 x thick slices of bread
- Betty’s tomato chutney
Method
Smoked Haddock Rarebit
Pre heat the grill to medium heat
Put the haddock into a pan, cover in milk and poach for 2 to 3 minutes using a fish slice. Pop onto a tray and season.
Gently melt the cheese in a medium sized pan, add all the remaining ingredients and cook out for a minute or two. Pour onto a lined 20cm x 15cm tray or a bowl and chill.
Pop the haddock onto an oiled tray. Shape the rarebit to the size of the fish, pop on top of the fish and place under the grill for 2 to 3 minutes.
To serve, layer the tomatoes over plates (you can warm the plates for a minute or two), drizzle over the chive oil and top with the haddock rarebit.
Toastie Welsh Rarebit
Gently melt the cheese in a medium sized pan, add all the remaining ingredients.
Put the bread on to a baking tray and toast until lightly charred. Spread over the chutney then spoon over the rarebit and put under the grill for 2 to 3 minutes.
Ingredients
Smoked Haddock Rarebit
- 350g grated cheddar cheese
- 500ml milk use poaching milk
- 1 tsp Worcester sauce
- 1 tbsp Dry English mustard
- Few drops Tabasco
- 4 tbsp plain flour
- 3 egg yolks
- 2 x 200g undyed, smoked haddock
- Milk to cover
To serve
- A few chives, chopped and mixed with 2 tbsp of olive oil
- 2 tomatoes, sliced
Toastie Welsh Rarebit
- 500g grated cheddar cheese
- 100ml bitter
- 1 tsp Henderson’s sauce
- 1 tsp English mustard
- Few drops Tabasco
- 2 tbsp plain flour
- 2 egg yolks
- 2 x thick slices of bread
- Betty’s tomato chutney
Method
Smoked Haddock Rarebit
Pre heat the grill to medium heat
Put the haddock into a pan, cover in milk and poach for 2 to 3 minutes using a fish slice. Pop onto a tray and season.
Gently melt the cheese in a medium sized pan, add all the remaining ingredients and cook out for a minute or two. Pour onto a lined 20cm x 15cm tray or a bowl and chill.
Pop the haddock onto an oiled tray. Shape the rarebit to the size of the fish, pop on top of the fish and place under the grill for 2 to 3 minutes.
To serve, layer the tomatoes over plates (you can warm the plates for a minute or two), drizzle over the chive oil and top with the haddock rarebit.
Toastie Welsh Rarebit
Gently melt the cheese in a medium sized pan, add all the remaining ingredients.
Put the bread on to a baking tray and toast until lightly charred. Spread over the chutney then spoon over the rarebit and put under the grill for 2 to 3 minutes.
