Smoked Haddock Rarebit
This delicious Smoked Haddock Rarebit even contains some Guinness.
SERVES
4
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
30
MINUTES
Ingredients
200g (7oz) naturally smoked haddock full fat milk (enough to cover the haddock)
25g (1oz) butter
25g (1oz) plain flour
1 tsp mustard powder or English mustard
2-3 dashes Tabasco sauce
100ml (3 ½ fl oz) Guinness
450g (1lb) aged Cheddar, grated
4-6 pieces of day-old bread to toast
To serve:
Worcestershire sauce
Method
Place the haddock in a small saucepan and submerge in milk. Cook on a low heat until the fish is fully cooked through. Allow to cool and then remove the fish from the pan, reserving the milk.
Melt the butter in a fresh saucepan and stir in the flour until fully combined and smooth, allow it to colour slightly in the pan whilst stirring.
Still on a gentle heat, add the mustard or mustard powder, the tabasco sauce, then the Guinness along with 75ml (3fl oz) of the smoked haddock milk, stirring constantly.
Once smooth, stir in the grated cheese. As soon as the cheese has melted, transfer the mix to a bowl and flake through the cooked smoked haddock.
Allow the mix to cool before generously covering the pieces of toast (ensure the mix is spread all the way to the edge of the toast to prevent the bread from burning). Return the toast to the hot grill until the mix has turned golden brown on top and bubbles slightly.
Add a few dashes of Worcestershire sauce and serve immediately.
