Smoked Haddock Rarebit

Name: Smoked Haddock Rarebit
Cook time: 40 min
Total time: 40 min
Cuisine: British
Ingredients: 6 rashers dry-cured streaky bacon (optional), grilled until crisp; 2 Poached Eggs; 30 g (1¼ oz) watercress; 2 roasted plum tomatoes; 100 ml (3½ fl oz) whole milk; 25 g (1 oz) unsalted butter; ½ small leek, thinly sliced (remove dark green top and discard); 25 g (1 oz) plain flour; 50 g (1¾ oz) mature Cheddar cheese, grated; ½ tsp Dijon mustard; ½ tsp ground white pepper; 2 thick slices sourdough bread; 300 g (10½ oz) undyed smoked haddock fillet, skinned; 1 bay leaf; 1 garlic clove; 3 sprigs fresh thyme

Preparation info

Difficulty
Easy
Ready in
40 min

Appears in

Brunch the Sunday Way

By Alan Turner and Terence Williamson

Published 2020

About

Ingredients

300 g (10½ oz) undyed smoked haddock fillet, skinned
1 bay leaf

Europe
United Kingdom
Breakfast
Brunch
Sandwich
London

Method

Preheat the oven 170°C fan/190°C/375°F/gas 5. Put the haddock into a pan, add the bay leaf, garlic and thyme, then cover with the milk. Bring to a simmer, then gently poach for 3 minutes until just cooked. Gently remove the fish from the pan and set aside to cool then gently break into