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smoked haddock welsh rarebit

Fishy Welsh Rarebit

Gary Rhodes
Smoked haddock on a bed of tomato topped with cheesy rarebit
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine 🇬🇧 British
Servings 2
Calories 1669 kcal
How Difficult Average, Easy

Ingredients
  

  • 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
  • Salt
  • Freshly ground black pepper

For the Dressing:

  • 1 tbsp Olive oil
  • 1 tsp White vinegar
  • 1 bunch Chives only 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.

Nutrition

Calories: 1669kcalCarbohydrates: 40gProtein: 126gFat: 111gSaturated Fat: 58gFiber: 2gSugar: 22g
Keyword British, cheese, fish
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