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Smoked Haddock Rarebit
- Serves
2
- Difficulty
Medium
By Sue Lawrence
Published 2019
This is a delicious brunch or supper dish. At brunch, serve simply with strong tea or coffee; at supper with a simple green salad and a glass of chilled white. There are many excellent fish-smokers all over the Hebrides and the Northern Isles; just ensure you use undyed.
Ingredients
300 g 250 ml 25 g
Method
Place the fish in a saucepan with the milk. Bring slowly to the boil, bubble for 1 minute then remove from the heat and cover. Leave for half an hour or so, then strain through a sieve over a jug. Meh the butter in a saucepan, add the flour, stir for a minute and add the reserved fish liquor. Whisking, cook over a medium-low heat until smooth. Stir in the mustard, fish, cheese and seasoning to
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