This has to be one of my favourites – possibly a signature dish, and hopefully a classic. It’s lovely as a starter or main course. Cheese and tomato are a great combination, so placing the haddock on to a tomato salad works really well and, of course, gives us those hot and cold tastes. Choose really good tomatoes – plum are much the best.
I have chosen natural smoked haddock which is quite white in colour. The yellow-dyed haddock is not really needed as the cheese is, of course, already that colour – and you know that I like natural tastes, textures and colours!
Pre-heat the oven to 180°C/350°F/gas 4 and pre-heat the grill to medium.
Firstly remove and discard the eyes from the tomatoes. Blanch the tomatoes in boiling water for 5–6 seconds. Cool them quickly in iced water and the skins should peel off easily. Slice the tomatoes and arrange overlapping on to the centre of individual plates. You’ll need about
Arrange the haddock portions in a buttered flameproof dish. Split the rarebit into four pieces, pat out on your hands to about
Add the chives to the vinaigrette and spoon over the tomatoes. When the haddock is cooked, just sit on top of the tomatoes and serve.
© 1994 Gary Rhodes. All rights reserved.