appetite magazine
Smoked haddock and leek rarebit
 
 
Serves: 2
Ingredients
  • 350-400g smoked haddock
  • 1 large leek, cut into thin rings
  • 75ml dark, strong, malty beer
  • 150g very strong cheddar, grated
  • 1 tbsp plain flour mixed thoroughly with ½ tsp English mustard powder
  • few drops of Worcestershire sauce
  • 3 tbsp double cream
  • 1 egg yolk
  • freshly ground white pepper
  • crusty bread to serve
Method
  1. Place the fish into a steamer and cook for 3-4 mins.
  2. Remove any skin and bones but keep the fish as whole as possible.
  3. Then add the leek to the steamer and cook for 4 mins, remove and set aside for later.
  4. If you don’t have a steaming pan, wrap the smoked haddock in tinfoil and bake for 10-12 mins in the oven at 190C,/Gas 5.
  5. Pop the leeks in a pan with a couple of tablespoons of water, place the lid on it and “steam” on a gentle heat for 10-12 mins, or until softened, and drain off any excess water.
  6. Mix the beer into the flour and mustard gradually to form a smooth mixture.
  7. Add this and the cheese to a pan, heat very slowly until the cheese melts and beat thoroughly to create a smooth sauce.
  8. Remove from the heat and mix in the cream, pepper, Worcestershire sauce and egg yolk.
  9. Heat the grill on its highest setting.
  10. Place the leeks in a flame proof container, for example a small quiche dish, and place the smoked haddock on top.
  11. Pour the sauce on and heat under the grill until brown and bubbling.
  12. Serve with crusty bread and the remaining beer.
Recipe by appetite magazine at https://www.appetitemag.co.uk/smoked-haddock-and-leek-rarebit/