Smoked Haddock Rabbit

Name: Smoked Haddock Rabbit
Yield: Serves 4
Cuisine: British
Ingredients: 2 free-range egg yolks; 2 tsp Worcestershire sauce, or more to taste; 1 tsp English mustard; salt and freshly ground black pepper; salt and freshly ground black pepper; 4 slices of brown or white, bloomer-type bread; 4 slices of brown or white, bloomer-type bread; 4 slices of brown or white, bloomer-type bread; about 160 ml milk for poaching; 150-200 g natural smoked haddock; 5 tbsp double cream; 5 tbsp stout; 75 g Cheddar cheese, grated; 75 g Caerphilly cheese, grated

Preparation info

Serves
4

Difficulty
Easy

Appears in

Hix Oyster & Chop House

By Mark Hix

Published 2010

About

This fishy variation on a classic Welsh rabbit makes an excellent brunch dish or teatime snack. You can use either Arbroath smokies or natural smoked haddock.

Ingredients

150-200 g natural smoked haddock
about 160 ml milk for poaching
5

Europe
United Kingdom
Snack
Fish course
Pescatarian
Brunch

Method

Poach the smoked haddock in gently simmering milk to cover for 3-4 minutes, then drain. Leave to cool a little, then remove the skin and any bones and flake the haddock flesh.

In a small heavy-based pan, simmer the stout until it has reduced by half. Add the cream and again reduce this by half until it is really thick. Leave to cool a little, then mix in the grated cheese, followed by t