Smoked Haddock Rarebit
Serves:
Serves 6 as a brunch or snack
Ingredients
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300ml milk
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1 bay leaf
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4 black peppercorns
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2 tbsp chopped parsley
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2 sprigs parsley
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60g unsalted butter
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60g plain flour
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60g grated mature Cheddar
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1 tsp English mustard
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350g hot-smoked haddock fillet
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2 egg yolks
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1 tbsp Worcestershire sauce
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1/2 lemon, juiced
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3 tomatoes
Method
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Pour 300ml milk into a saucepan, add 1 bay leaf, 4 black peppercorns and 2 sprigs parsley (with stalks). Bring to the boil.
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Remove from the heat, cover and cool. In a separate large pan, melt 60g unsalted butter, then add 60g plain flour and stir to make a paste.
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Slowly strain the milk into the paste, stirring continuously to create a smooth sauce. Cook for 5 minutes until thickened, then remove from the heat.
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Stir in 60g grated mature Cheddar and 1 tsp English mustard. Break 350g hot-smoked haddock fillet into flakes and stir into the sauce. Add 2 egg yolks, 2 tbsp chopped parsley, 1 tbsp Worcestershire sauce, the juice of ½ lemon and pepper to taste.
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Pour into a bowl, cover and leave to cool. When ready to serve, preheat the grill to high. Toast 6 chunky slices of bread on one side only. Deseed and chop 3 tomatoes and scatter on the untoasted side of the bread. Add a good dollop of the haddock mixture and grill until golden brown
Comments
Glossary
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Black pepper
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Boil
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Bread
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Brown
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Butter
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Chop
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Deseed
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Egg
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Fillet
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Fish
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Flake
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Flour
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Golden brown
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Grill
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Heat
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Lemon
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Mature
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Melt
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Milk
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Mustard
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Parsley
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Paste
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Pepper
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Pour
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Preheat
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Scatter
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Separate
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Slice
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Smoked
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Sprig
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Stir
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Strain
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Toast
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Tomato
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Worcestershire sauce
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This recipe was first published in Tue Mar 01 00:00:00 GMT 2005.
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