A delightfully sophisticated light lunch or supper dish which combines all the elements of fine Scottish fish and cheese. The sauce needs to be fairly thick to sit on top of the fish, but the consistency can be adjusted to suit individual taste.
250g smoked haddock
150ml milk (full fat)
1 teaspoon Dijon mustard
100g Scottish Cheddar cheese (grated)
4 slices thick cut brown bread (toasted)
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.
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)
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.
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.
Privacy & Cookies Policy
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.