Welsh rarebit with smoked haddock
I once saw Gary Rhodes cook something similar on an oilrig and I’ve been working on it ever since (not the rig that is). Combining many flavours this makes a perfect supper and again is simple and quick to cook. The holy trinity of Mustard, beer and cheese – the mainstay of the rarebit, always hit the mark. Any white smoked fish will do, dyed or un dyed. Add the tomatoes and this is so much more than cheese on toast.
Servings: people
Ingredients
- 250 grams Smoked Haddock (£1.50)
- 100 ml Milk (£0.08)
- .3 grams Pepper corns about 5 (£0.00)
- 1 Bay leaf
- 20 grams Plain Flour (£0.02)
- 25 grams Butter (£0.09)
- 200 ml Beer Dark ale preferable (£0.66)
- 13 ml Worcester sauce tablespoon (£0.13)
- 100 grams Cheddar Cheese grated (£0.63)
- 5 ml English Mustard teaspoon (£0.05)
- 1 whole Beef Tomato (£0.80)
- 4 slices White bread sliced (£0.22)
- 1 cloves garlic to brush bread (£0.03)
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Prep Time: 10
Cook Time: 20 minutes
- Skin filet of fish if necessary. Steam for 10 minutes in a covered pan with milk, peppercorns and bay leaf. When fish is cooked, drain retaining milk.
- Make a roux, using butter and flour. Add milk, stirring continuously. Introduce beer until you reach a good consistency. Drink the remainder.
- Add Worcester sauce, mustard and cheese. Allow to cool. Flake the fish and introduce to rarebit.
- Slice and toast the bread. Drizzle olive oil over toast rubbing in with garlic. Add sliced tomatoes on top of the toast, followed by rarebit mix.
- Grill under a medium heat until the rarebit starts to blister. Allow to cool then serve.
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