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
- Place the fish into a steamer and cook for 3-4 mins.
- Remove any skin and bones but keep the fish as whole as possible.
- Then add the leek to the steamer and cook for 4 mins, remove and set aside for later.
- 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.
- 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.
- Mix the beer into the flour and mustard gradually to form a smooth mixture.
- Add this and the cheese to a pan, heat very slowly until the cheese melts and beat thoroughly to create a smooth sauce.
- Remove from the heat and mix in the cream, pepper, Worcestershire sauce and egg yolk.
- Heat the grill on its highest setting.
- Place the leeks in a flame proof container, for example a small quiche dish, and place the smoked haddock on top.
- Pour the sauce on and heat under the grill until brown and bubbling.
- Serve with crusty bread and the remaining beer.
