Smoked Haddock Rarebit Recipe with Tomatoes

Smoked haddock rarebit on toast with beef tomatoes and snipped chives.

Smoked Haddock Rarebit Recipe with Tomatoes

Smoked haddock rarebit is a modern British take on Welsh rarebit that tops steeped fish with a cheesy, beery topping and grills it to perfection and serves it with bread and tomatoes.

Course Lunch, Main Course

Cuisine Modern British

Keyword smoked haddock rarebit, smoked haddock welsh rarebit

Prep Time 10

Cook Time 35

Total Time 45

Servings Servings

Calories 802kcal

Author Brian Jones

Ingredients

300 g Smoked Haddock Fillets 11oz (Skinless)
300 ml Milk 1¼ Cups
50 g Cheddar Cheese ½ Cup
15 g Butter 1 tablespoon (plus extra for buttering toast)
15 g Plain Flour 2 Tbsp
1 Egg Yolk
2 tablespoon Dark Beer I use a porter
1 tablespoon Worcestershire Sauce
½ tablespoon English Mustard
1 Beef Tomato
1 Dash of White Pepper
2 Slices Thick-Cut Bread 160g Total
Lots of Fresh Chives

Instructions

Heat the milk in an 18cm or 7" saucepan to a point just before it begins to boil. You can do this by eye, but you want to aim for about 90-95°C or 195-203°F.
Place the haddock in a shallow bowl and pour over the milk, and let it sit for 10 minutes. I use an oval bowl about the same length as the haddock fillets, around 22.5cm or 9".
Grate the cheddar cheese.
Mix together the beer, Worcestershire sauce and mustard and set aside.
Thinly slice the beef tomato.
Finely chop the chives.
After the fish has been steeping for 10 minutes, carefully remove it from the milk, trying to keep it in one piece.
Keep the milk, and we will use it to make the rarebit sauce.
Clean out the saucepan that you used earlier to heat the milk, place it on a medium heat, and add the butter. When the butter has melted, add the flour and cook it for 2-3 minutes, stirring constantly.
Pour in the beer, mustard and Worcestershire sauce mix and stir until it forms a thick, smooth paste.
Now add as much of the milk as is needed to form a nice white sauce, this will be between 75ml and 125ml (⅓-½ Cup).
Add the cheese and stir until it melts.
Remove the pan from the heat, add the white pepper and egg yolk and stir to combine.
Cut the haddock fillets into 3 and stack them so that they will fit on top of the bread, and place them on a grill tray covered with kitchen foil.
Pour the rarebit sauce over the fish and slide it under the grill for 3-4 minutes.
Whilst the rarebit is under the grill, toast your bread and butter it.
If you need to use the same grill, toast the bread first and keep it warm on the shelf below the grill.
Add the sliced tomatoes to the toast and sprinkle with a pinch of coarse sea salt and some of the chives, then top with the fish, finally sprinkle on loads more chives and serve immediately.

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