Try a new take on cheesy Welsh rarebit with flaky smoked haddock and tender spinach for an easy dinner idea. Find more Dinner recipes over at Bradley’s Fish Factory.
Smoked haddock rarebit
WRITTEN BY:
Eileen
SERVES:
4
NUTRITION:
Good Source of vitamin B6
DIFFICULTY
Easy
TIME
20 Minutes minutes
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Method
1.
Preheat the grill to high. Put the haddock on a baking sheet and grill for 18 mins until opaque and cooked through. Cover, set aside and keep warm. Put the spinach in a colander and pour over boiling water to wilt. Use the back of a spoon to press out excess liquid, then set aside.
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2.
In a nonstick saucepan, mix the mustard, flour and 2 tsp milk into a paste. Pour in the rest of the milk and the Worcestershire sauce and cook over a low heat, stirring, for 1 min. Tip in the cheese and stir until melted, taking care not to let the mixture boil. Remove from the heat and set aside to cool a little.
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3.
Lightly toast the bread on both sides and place on a baking sheet. Divide the spinach between the toasts and top each with a piece of haddock. Beat the egg yolk into the warm cheese mixture and spoon over the haddock. Grill for 2-3 mins until golden and bubbling. Divide the watercress salad and orange slices between 4 plates and serve with the haddock rarebit, with a little oil drizzled over the salad to serve.
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4.
Tip: Swap the milk for beer or cider to give your rarebit a richer taste.
Shopping List
Ingredients
1.
360g pack frozen smoked haddock fillets, defrosted
2.
125g baby spinach
3.
1 tbsp wholegrain mustard
4.
1 tsp plain flour
5.
2 tbsp milk
6.
½ tsp Worcestershire sauce, or to taste
7.
200g 30% reduced-fat medium cheese, grated
8.
4 slices of bread
9.
1 egg yolk
10.
FOR THE SALAD
11.
80g bag watercress, spinach and rocket
12.
2 oranges, peeled, each cut into 6 slices
13.
extra-virgin olive oil, for drizzling
