– A Scottish Seafood Supper –
Scotch Rarebit with Smoked Haddock
As you may all be aware by now, I am a Fish Fanatic! In two senses – I love fish and seafood and I cook with it at least three to four times a week and, I actually am a fish fanatic on the Fish is the Dish site too………as a fish fanatic I sometimes receive selected fish to try out, and a few weeks ago I received some wonderful smoked haddock from Delish Fish in Peterhead in Scotland as part of my taster box…….fresh and beautifully packed, from shore to door, and all individually packaged in handy serving sizes. I had far too much to use at once, so I popped some of it in the freezer, and it was one of these packets that I reached for to make this new recipe of mine. I love smoked haddock and for me, it always seems like a luxury fish, something to indulge in for a special meal or occasion, but as I still have several packets in the freezer, I defrosted some for a simple supper, a lovely mid-week treat for us.
This would be the perfect recipe for a starter at a dinner party too – simply serve on small rounds of toast with salad leaves, those little slices of canapé toasts would be perfect. However, as you can see, we enjoyed this on slices of toasted wholemeal bread with a lovely side salad of mesclun leaves and fresh herbs, as well as some sliced tomatoes. This is a rich meal, so it does make an indulgent treat midweek, but, you can cut back on the quantities of the rarebit topping if you just want to eat it as a light supper-time snack. The cheese rarebit sauce can be made ahead of time and can be stored in the fridge for a couple of days, which helps out with time and prep when rustling this up!
Scotch Rarebit with Smoked Haddock
|Prep time||20 minutes|
|Cook time||20 minutes|
|Total time||40 minutes|
|Allergy||Fish, Milk, Wheat|
|Meal type||Breakfast, Lunch, Main Dish, Snack, Starter|
|By author||Karen S Burns-Booth|
- 250g smoked haddock
- 150ml milk (full fat)
- bay leaf
- 25g butter
- 25g cornflour
- 1 teaspoon Dijon mustard
- 100g Scottish Cheddar cheese (grated)
- 4 slices thick cut brown bread (toasted)
- black pepper
The sauce needs to be fairly thick to sit on top of the fish, but the consistency can be adjusted to suit individual taste. Use any smoked fish that you have available.
|Step 1||Place the fish in a pan and add the milk and the bay leaf. Bring to a simmer and gently poach for 2 mins until opaque and just cooked. Lift out the fish, remove the skin and flake. Reserve the milk for the base of the rarebit sauce. (Discard the bay leaf)|
|Step 2||Heat grill to high. Melt the butter in a small pan, then stir in the cornflour and cook for 1 minute or until you have a sand like consistency. Gradually whisk the reserved poaching milk in.. Cook, whisking all the time, until the sauce is thickened and smooth. Stir in the mustard and most of the cheese and season with black pepper.|
|Step 3||Top the toast with the flaked cooked fish, spoon over the sauce and scatter with the remaining cheese. Grill until golden and bubbling. Serve hot with a crispy side salad and fresh tomatoes.|
That’s all for now, but I will be back later today with another FISHY recipe, as I have lots to share this week! I will also be back tomorrow with another sweet treat, and then look out for more pie recipes and my last violet recipe over the weekend too……oh yes, and a cake, if I have time to fit it in! See you later today when I will be cooking with Sea Bass. Karen
This is a Non-Sponsored Post: I was sent a selection of fresh fish with no request to promote them or review them on my blog or anywhere else. The published opinions above (about the smoked haddock) are my own and were not paid for in any shape or form. I have promoted the smoked haddock fillets in this post as I think that they are a quality product that I enjoyed cooking with. Thanks to Delish Fish for sending them to me to try. Karen Burns-Booth
I have never put a cheese topping on fish before – having said that I love scallop or tuna mornays. Will have to try it as a rarebit.
Thanks Denise, yes, that is right – it is essentially a mornay on toast!
I love fish too and could also eat it a few times a weeks. I love the combination of the rarebit with the smoked haddock.
Thanks Corina, it did work so well and was a great luxury supper!
That looks so good Karen. I love smoked haddock and what a brilliant way to serve it!
Thanks Janice – I too love smoked haddock and this reminded me of a mornay on toast!