As a breakfast option, this makes a change from usual bacon and egg, and although quite filling, is ideal if you are planning a brunch. It also serves as a good evening snack. The rarebit mixture can be prepared ahead and frozen, ready to defrost and finish off.
Prep time: 25 min, plus cooling
Cook time: 20 min
Total time: 45 minutes
Serves: 4 as a main, 6 for a lighter dish
1 bunch dill or parsley, finely chopped
250g smoked haddock fillets
20g unsalted butter
20g plain flour
150g mature cheddar cheese
1 tsp English mustard
Pinch black pepper
1tsp Worcestershire sauce
1tsp lemon juice
1 pinch freshly ground black pepper
4 – 6 thick slices white toast- sourdough is best!
- Pour the milk into a large saucepan, add the haddock fillets and bring to the boil over a medium heat. Remove from the heat, cover and allow to cool.
- Once cooled, remove the haddock from the liquid, put it on a plate and place to one side.
- In a separate saucepan, melt the butter and add the flour, stirring to make a paste.
- Strain the poaching milk into the roux. Do this slowly, bit by bit, to ensure a smooth consistency, whisking continuously, until all the milk has been added.
- Cook for 5 minutes, then remove from the heat. Add the grated Cheddar, egg, mustard, Worcestershire sauce, lemon juice, finely chopped parsley or dill and freshly ground pepper.
- Remove the skin from the haddock and flake the flesh into the sauce. Pour the mixture into a bowl, cover and place in the refrigerator.
- Preheat a hot grill and toast the bread on full heat until lightly browned on both sides.
- Remove and spread a good dollop of the rarebit mixture to each slice of toast and grill until golden brown.