Smoked Haddock Rarebit Recipe | Abel & Cole

Smoked Haddock Rarebit

Cooking time
Serves4 people
Smoked Haddock Rarebit

Cooking fish in sparkling cider gives the tender flesh a sweet-sour fruitiness, ideal for this special spin on Welsh rarebit. Thick slices of sourdough toast are topped with a rich cheddar cheese sauce folded with flakes of cider-poached haddock, then sizzled under the grill till golden. Perfect as a show-stopping starter or a light lunch.

Ingredients

  • 350ml cider
  • 2 smoked haddock fillets
  • 4 slices of sourdough bread
  • 50g butter
  • 3 tbsp plain flour
  • 1 tsp Dijon mustard
  • 200g cheddar
  • Freshly ground pepper

Prep: 10 mins | Cook: 20 mins

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Method

1. Warm your grill to medium-high.
2. Pour 350ml cider into a medium pan and bring it to the boil. When the cider is boiling, carefully add the smoked haddock to the pan. Cover with a lid, take the pan off the heat and set it aside for 10 mins to poach. Meanwhile toast the bread.
3. When the haddock has poached, lift the fillets onto a plate and carefully peel off the skin. Use 2 forks to flake the flesh into small pieces. Pour the cider from the pan into a jug. Give the pan a quick wipe and set it back onto the hob.
4. Add 50g butter to the pan and melt it on a medium heat. Sprinkle in 3 tbsp flour and stir to incorporate. Cook the butter and flour mixture for 2 mins, stirring frequently. Slowly pour the cider into the butter and flour, stirring, till you have a smooth, thick sauce. Add 1 tsp Dijon mustard and grate in 200g cheddar, then stir till the cheese has melted. Fold through the flaked haddock and add a crack of black pepper.
5. Pop the toasted sourdough on a baking tray and spoon over the haddock and cheese sauce. Slide the rarebits under the grill for 6-8 mins, till bubbling and golden. Serve immediately with a crisp green salad on the side.
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