Scotch Rarebit with Smoked Haddock

Serves	2
Prep time	20 minutes
Cook time	20 minutes
Total time	40 minutes
Allergy	Fish, Milk, Wheat
Meal type	Breakfast, Lunch, Main Dish, Snack, Starter
Misc	Serve Hot
Region	British
By author	Karen S Burns-Booth

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.

Ingredients

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

Note

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.

Directions

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.