Smoked Haddock Rarebit

This is a combination of Welsh rarebit and smoked haddock, which produces an incredible marriage of really strong flavours.



300g    Fillet of undyed smoked haddock

30g      Butter, cold and grated

100g    Cheddar cheese, grated

1 tbs     Worcestershire sauce

½ tbs    Plain flour

2 tbs     Milk

Salt and black pepper


Preparation and cooking

Pre-heat the oven to 180°C with a grill setting. Prepare the fish be removing any skin and bones, so that you are left with flat fillet of the fish.

In a bowl, combine the grated butter, cheese and plain flour. Now add the Worcestershire sauce and 1 tablespoon of the milk and combine until the mixture has a wet-dough like consistency. If necessary, add another tablespoon of milk if too dry, or a little more flour if too wet. Season with a little salt and lots of black pepper.

Place the fish on a baking tray and spread the cheese mixture over the top of the haddock fillet, covering the fish completely. Bake in the oven for 12-15 with the grill setting, so that the cheese mixture begins to brown and bubble but does not run off the fish. Transfer from the baking tray to individual warmed serving plates, and spoon over any additional rarebit mixture that may have slid off the fish.


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