Celebrating British Food & Cooking
A great alternative version of the classic Welsh rarebit with lovely smoked haddock.
This recipe has been around for a while, the creation of the late and great Gary Rhodes. Featured again recently by James Martin, I must have missed this first time around and this is definitely one to include in my favourites.
This is not for the weight-conscious, more of an indulgent treat as the cheese content pushes the calorie count well up. But as a bit of a fishy treat now and again it ticks all the boxes!
Fishy Welsh Rarebit
- 400 g undyed smoked haddock 2x 200g
For the Rarebit:
- 500 g cheddar cheese grated
- 100 ml milk or some of the poaching milk from the haddock
- 1 tsp Worcestershire sauce
- 1 tsp English Mustard
- Few drops Tabasco
- 4 tbsp plain flour
- 2 egg yolks
- 600 ml milk
- 2 tomatoes sliced and skinned
- Freshly ground black pepper
For the Dressing:
- 1 tbsp Olive oil
- 1 tsp White vinegar
- 1 bunch Chives only a few needed
To make the Rarebit:
- Add the cheese to a cold pan, and add all the remaining ingredients (except the plain flour and egg yolks). Heat, but don’t let it boil and stir continuously until the cheese has melted and is smooth.
- Add the flour, continuing to stir. The sauce will thicken. Remove from the heat and add the egg yolks. Mix them in, then pour onto a lined tray and chill.
To cook the fish:
- Preheat the grill to high. Poach the haddock in the milk for 2-3 minutes, then drain.
- Put the haddock onto a buttered baking tray, and season. Cut the rarebit into pieces to fit, then place it on top of the fish. Put under the grill for 2 – 3 minutes until golden brown.
To make the dressing:
- Chop the chives and mix with the olive oil and vinegar.
- Lay the sliced tomatoes onto warmed plates, drizzle over the chive dressing, season and top with fish and rarebit.