Smoked haddock rarebit.

I love smoked haddock cheddar cheese and toast, so to combine is a stroke of genius. I with I could say that this was my genius but it was some thing that I was once give by a friend who just made some thing to eat out of what they had in the fridge.  It has the rich flavours and reassuring comfort of a good snack that will do as a light lunch or a late night supper.

For the rarebit,

4 x 175g/6oz smoked haddock fillets, skin removed

1 litre/1¾ pints milk

1 bay leaf

110g/4oz cheddar, grated

25g/1oz plain flour

25g/1oz butter

Dash Worcestershire sauce

2 egg yolk

½ tsp English mustard

6 to 8  slices of white bread.

Salt and white pepper to taste

Stat by getting your haddock and popping that in a pan with some milk and the bay leaf and poach the fish until it is just cooked.  Then remove the haddock, strain the milk and remove the bay leaf. Put the fish to one side to cool and then start on the rest of the dish.

Take the butter, melt that in a pan, and add the blanching milk a little at a time to make a sauce.  Add the grated cheese to the sauce and melt that in to the sauce so that it becomes smooth. Season with the Worcestershire sauce, mustards, salt, and pepper.  And finally add your egg yolks and work them in to the sauce with a whisk . Bo not over heat as you do not want to cook the egg yolks in the sauce you only want then to add a glossy finish and thicken slightly.

Now once you have your cooked fish and you very thick cheesy sauce toast you bread on one side.  Then turn the bread over and flack the haddock over the bread.  Then spoon a liberal covering of the cheesy sauce over the fish and the bread and then put this back under the grill.  Grill it until the cheesy sauce go dark brown and the edges of the bread start to go black and burn.

And that is it, a hot fishy treat that you can have at any time of the day that will satisfy and  make you feel all warm in side. Mind you all the calories in it you will probably not want to have one every day , just once and a while.