Ingredients
- 175g mature Cheddar, grated
- ½tsp English mustard powder
- 1tsp Worcestershire sauce
- 1 free-range egg yolk, beaten
- 2tbsp Guinness or stout
- 1 bunch chives, finely sliced
- 250ml milk
- 1 bay leaf
- 4 black peppercorns
- 2 x 175g smoked haddock fillets, skin on
- pinch cayenne pepper
Instructions
- To make the rarebit: mix together the cheese, mustard, Worcestershire sauce, egg yolk, Guinness and half the sliced chives in a bowl. Put to one side.
- Place the milk, bay leaf, peppercorns and 250ml water in a pan with the haddock. Bring to the boil, reduce the heat to a simmer and poach for 3 to 4 minutes or until just cooked.
- Drain the fish. Heat the grill. Line a grill pan with foil. Add the fish, top with the rarebit mixture and sprinkle with cayenne. Place on the middle shelf and grill for 6 to 7 minutes until bubbling.
- Serve with a tomato salad, sprinkled with the remaining chives.
This article originated on: www.womanandhome.com
