Smoked haddock with Welsh rarebit and remoulade
This is a different take on a Welsh rarebit as, instead of the rarebit being served on bread or toast, it is served on smoked haddock.
Ingredients
For the smoked haddock with Welsh rarebit
- 75ml/2½fl oz full-fat milkÌý
- 350g/12oz mature cheddar
- 12²µ/½´Ç³ú plain flour
- ½ tbsp English mustard powderÌý
- 25g/1oz fresh or dried breadcrumbsÌý
- few splashes Worcestershire sauceÌý
- 1 free-range egg, plus 1 free-range egg yolkÌý
- 2 x 200g/7oz natural smoked haddockÌýfillets
- salt and freshly ground black pepper
For the remoulade
- ¼ celeriac, peeled and dicedÌý
- large pinch salt
- 1 Braeburn apple, cored and dicedÌý
- splash cider vinegarÌý
- 1 tsp wholegrain mustardÌý
- 2 tbsp olive oilÌý
- 2 tbsp chives, chopped
- salt and freshly ground black pepper
Method
To make the smoked haddock with Welsh rarebit, heat the milk and cheese in a saucepan until the cheese has melted. Add the flour, mustard and breadcrumbs. Beat until it comes away from the sides of the pan. Season with salt and pepper and add the Worcestershire sauce. Leave to cool and then beat in the egg and egg yolk.ÌýChill in the fridge for about an hour before using.Ìý
Roll out the mixture on a work surface and cut to the size of the fish. Preheat a grill to high and place the rarebit-topped fish under the grill to blister before finishing off in the oven for 2–3 minutes at 200C/180C Fan/Gas 6.
To make the remoulade, place the celeriac in a colander and sprinkle with the salt. Leave for 20 minutes to soften. Rinse the salt off and place in a bowl. Mix with the apple, vinegar, mustard and oil. Season well and stir in the chives.Ìý
Serve the haddock with the remoulade.Ìý
