20 Minute Meals (max!) · Basic but Impressive · Cheese · Comfort Food · Fish · Simple Flavours · Speedy Meal

Smoked Haddock Rarebit

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Perfect for lunch, served with a peppery chicory and radish salad

Ingredients

2 fillets smoked haddock (the more yellow, the better!)

400ml milk

A knob of butter

25g plain flour

2 tbsp Worcester sauce

2 tbsp wholegrain mustard

100g cheddar

1 egg yolk

Fresh bread – any old kind, 4 slices

Black pepper to season

 

Method

  1. Pour the milk into a heavy bottomed pan and gently lower in the fish, flesh side down. Bring the milk to a gentle simmer and poach the fish for around 3 minutes. Once done, remove the fish and set to one side, retaining the milk in a jug
  2. With the pan now empty, melt the butter, and then make a béchamel with the fish stock milk and plain flour until the texture is fairly thick
  3. On a low heat, add 2/3 of the cheese, the Worcester sauce, mustard and seasoning. Continue to mix until thick and glossy
  4. Flake the fish into the sauce, add the egg yolk and mix through quickly
  5. Toast the bread on both sides, then place onto a baking tray, and layer up the mixture (spread evenly over the four slices) until you have run out. Sprinkle over the final remaining cheese
  6. Place under a very high grill and cook until the tops are golden and bubbling
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