Smoked Haddock Rarebit
This hearty smoked haddock rarebit recipe combines tender pieces of flaked fish in a rich ale and mustard-infused sauce, all piled onto rustic slices of country-style toast and grilled to crispy, golden perfection. Perfect for a satisfying lunch or a comforting dinner, this dish is sure to be a hit with seafood lovers and cheese enthusiasts alike.
— Constant Cookbook
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
Instructions
- 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.
- 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.
- Top the bread with the fish, spoon over the sauce and scatter with the remaining cheese. Grill until golden and bubbling.
Cook Time
15M
Prep Time
PT15M
Yield
Serves 2
Nutrition
- Calories: 317 calories
- Fat Content: 12 grams fat
- Saturated Fat Content: 7 grams saturated fat
- Carbohydrate Content: 32 grams carbohydrates
- Sugar Content: 2 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 22 grams protein
- Sodium Content: 2.35 milligram of sodium
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