Preparation time
30 mins to 1 hour
Cooking time
10 to 30 mins
Serves
Serves 2
By Matt TebbuttFrom Saturday Kitchen
Ingredients
For the smoked haddock with Welsh rarebit
- 75ml/2½fl oz full-fat milk
- 350g/12oz mature cheddar
- 12g/½oz plain flour
- ½ tbsp English mustard powder
- 25g/1oz fresh or dried breadcrumbs
- few splashes Worcestershire sauce
- 1 free-range egg, plus 1 free-range egg yolk
- 2 x 200g/7oz natural smoked haddock fillets
- salt and freshly ground black pepper
For the remoulade
- ¼ celeriac, peeled and diced
- large pinch salt
- 1 Braeburn apple, cored and diced
- splash cider vinegar
- 1 tsp wholegrain mustard
- 2 tbsp olive oil
- 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. Chill in the fridge for about an hour before using.
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.
Serve the haddock with the remoulade.