Smoked Haddock Welsh Rarebit
This Smoked Haddock Welsh Rarebit recipe is inspired by the late, great, Gary Rhodes and his love of brilliant local ingredients. It’s a simple but outstanding dish. The rarebit keeps in the fridge brilliantly for around a week too and can be used on toast!
James Martin
(Originally from https://www.jamesmartinchef.co.uk/recipes/smoked-haddock-welsh-rarebit/)
Rarebit
- 2 egg yolks
- 150g creme fraiche
- 1 teaspoon english mustard powder
- 100g grated (uncoloured) cheddar cheese
- salt & pepper
- tabasco sauce
- 1 tablespoon flour
- dash of milk (or beer!)
- worcestershire sauce
- 25g butter
Make roux with butter and flour – add milk/beer (basically – make a white sauce).
Add eggs and everything else.
Set aside to cool.
Method
- Poach pre-smoked haddock fillets in milk
- If you want, you can use this milk for the rarebit
- Take out the fish, and cover with the rarebit
- Grill in the oven
Serve on sliced, deskinned tomatoes with chives and olive oil.
