100mlmilkor some of the poaching milk from the haddock
1tspWorcestershire sauce
1tspEnglish Mustard
Few drops Tabasco
4tbspplain flour
2egg yolks
600mlmilk
2tomatoessliced and skinned
Salt
Freshly ground black pepper
For the Dressing:
1tbspOlive oil
1tspWhite vinegar
1bunchChivesonly a few needed
Instructions
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.
To serve:
Lay the sliced tomatoes onto warmed plates, drizzle over the chive dressing, season and top with fish and rarebit.