Smoked Haddock Rarebit with Fennel and Apple Salad

Method

1. In a small, heavy-based saucepan on medium-low heat, gently poach the smoked haddock in the milk until the fish flakes when pressed. 

2. Using a slotted spoon lift the fish from the pot and place on a plate to cool slightly before flaking. 

3. Pass the milk through a sieve and reserve.   

4. Add 50g butter to a separate medium saucepan on medium-low heat. 

5. Once the butter has melted add the flour and stir well using a wooden spoon. 

6. Cook for one minute before slowly adding the warmed milk to prevent lumps from forming in the sauce. 

7. Once all the milk is incorporated, add the beer. Reduce the heat to low and cook for a further 4 minutes to ensure the flour is cooked out. 

8. Finish the sauce with mustard, Worcestershire sauce, cheese and white pepper. Taste and season with salt. 

9. Add the flaked smoked haddock and transfer to a small bowl with some greaseproof paper over the surface to prevent a skin from forming. Allow to cool. 

10. Preheat oven to 200°C. 

11. Melt 30g butter in a large frying pan on medium heat and toast the slices of bread until golden brown. 

12. Place on a baking sheet. Divide the rarebit mixture in four and smear across one side of each slice of toast. 

13. Cover with more grated cheese and bake in the oven for 8-10 minutes until bubbling and gratinated. 

14. To make the salad, combine the shaved fennel and sliced apple in a medium mixing bowl. 

15. Add the chopped dill, season with salt and dress with the lemon juice and golden rapeseed oil.