Smoked haddock rarebit recipe
Try a new take on traditional Welsh rarebit with flaky smoked haddock and tender baby spinach. A dollop of mustard and dash of Worcestershire sauce gives a wonderfully rich cheese sauce, which is spooned over crisp toast layered with wilted spinach and smoked haddock, before grilling until golden. Serve with a zesty orange and watercress salad for an easy dinner that's ready in 35 minutes.
See method- Serves 4
- 15 mins to prepare and 20 mins to cook
- 432 calories / serving
Ingredients
- 360g pack frozen smoked haddock fillets, defrosted
- 125g baby spinach
- 1 tbsp wholegrain mustard
- 1 tsp plain flour
- 2 tbsp milk
- ½ tsp Worcestershire sauce, or to taste
- 200g 30% reduced-fat medium cheese, grated
- 4 slices of bread
- 1 egg yolk
For the salad
- 80g bag watercress, spinach and rocket
- 2 oranges, peeled, each cut into 6 slices
- extra-virgin olive oil, for drizzling
Each serving contains
- Energy
- 1810kJ 432.0kcal
- Fat
- 19g
- Saturates
- 9g
- Salt
- 3.0g
- Sugars
- 9g
of the Reference intake
Carbohydrate 32.4gProtein 34.2gFibre 2.8g
Method
- Preheat the grill to high. Put the haddock on a baking sheet and grill for 18 mins until opaque and cooked through. Cover, set aside and keep warm. Put the spinach in a colander and pour over boiling water to wilt. Use the back of a spoon to press out excess liquid, then set aside.
- In a nonstick saucepan, mix the mustard, flour and 2 tsp milk into a paste. Pour in the rest of the milk and the Worcestershire sauce and cook over a low heat, stirring, for 1 min. Tip in the cheese and stir until melted, taking care not to let the mixture boil. Remove from the heat and set aside to cool a little.
- Lightly toast the bread on both sides and place on a baking sheet. Divide the spinach between the toasts and top each with a piece of haddock. Beat the egg yolk into the warm cheese mixture and spoon over the haddock. Grill for 2-3 mins until golden and bubbling. Divide the watercress salad and orange slices between 4 plates and serve with the haddock rarebit, with a little oil drizzled over the salad to serve.
- Tip: Swap the milk for beer or cider to give your rarebit a richer taste.
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