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Smoked haddock rarebit recipe

Smoked haddock rarebit

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

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    Each serving contains

    Energy
    1810kJ 432.0kcal
    22%
    Fat
    19g
    medium26%
    Saturates
    9g
    high44%
    Salt
    3.0g
    high50%
    Sugars
    9g
    low10%

    of the Reference intake

    Carbohydrate 32.4gProtein 34.2gFibre 2.8g

    Method

    1. 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.
    2. 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.
    3. 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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