smoked haddock rarebit
With only two ingredients this recipe is a great combination of the sea (haddock) and land (cheese).
If you can get you hands on some, use Y-Fenni cheese, a great Welsh cheddar blended with ale and mustard seed, it complements the smoky fish perfectly.
If you can’t get Y-Fenni substitute it by spreading the fish with a coarse grained mustard before covering with a mature cheddar.
I love fish with spinach and this is a great opportunity to bring together that heavenly combination! So serve with some mashed potato (champ if you fancy) and quickly blanched spinach with a hint of nutmeg.
If you like this, then try these...
King of Fish ~ Tywi Sewin on April 9th, 2008
The sea-trout (locally known as sewin) from the River Tywi between Carmarthen...
cider brandy camembert on November 28th, 2006
A tip for the chef -- make sure that you get in...
chilli garlic prawns on November 28th, 2006
This is a favourite recipe of ours, first eaten on long summer...
smoked haddock rarebit
- however many you need - portions of smoked haddock
- enough to cover the fish - cheese blended with mustard seed (ideally Y-Fenni)
Cook the haddock under a medium-high grill until nearly done. That will take 12-15 minutes.
Meanwhile, cut the cheese into slices.
Remove the fish from the grill and cover the fish with the sliced cheese. Replace under the grill.
Allow the cheese to melt, remove from the grill as it begins to bubble and brown.
Serve immediately with mashed potato and spinach.
