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Smoked haddock rarebit

WRITTEN BY:

Eileen

SERVES:

4

NUTRITION:

Good Source of vitamin B6

DIFFICULTY

Easy

TIME

20 Minutes minutes

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.

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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.

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.

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.

4.

Tip: Swap the milk for beer or cider to give your rarebit a richer taste.

Shopping List

Smoked Haddock 1kg

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

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Bradley’s Ltd, TA Bradley’s, Central Way, North Feltham Trading Estate, Feltham, Middlesex, TW14 0XQ

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