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Smoked haddock rarebit is a flavour packed fish dish that is easy to make but so impressive. The rarebit sauce has a kick from the mustard and Worcestershire sauce, and the smoked haddock fillets give such depth of flavour. This warming winter dish is perfect for a quick and easy weeknight meal with a luxury feel. Buying frozen smoked haddock fillets is a top tip to make this smoked haddock rarebit even more budget friendly.
HOW TO MAKE SMOKED HADDOCK RAREBIT
- Put the haddock and milk in a pan and bring to a boil, then reduce to a simmer for 4-5 mins until the haddock is cooked. remove the haddock, take off any skin and set aside. When cool enough to handle, pull into large chunks.
- To make the rarebit topping, mix together the cheese, Worcestershire sauce, mustard powder and beer.
- Put the haddock into a large baking dish and top with the rarebit mix and sliced tomatoes. cook under a hot grill for 10-15 mins or until browned and bubbling.
- 750g smoked haddock fillets
- 250ml milk
- 500g mature Cheddar, grated
- 3tsp Worcestershire sauce
- 3tsp dried mustard powder
- 2tbsp beer or Guinness
- 4 large tomatoes, sliced
Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.
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