Scottish Smoked Haddock Supper
Fishboxer
Fish is the Dish from
A traditional yet delicious recipe using the finest smoked haddock. Gently simmered in milk and served with a luxurious rarebit sauce, this is a hearty meal for any time of the year.
Ingredients
- 2 smoked haddock fillets
- 150ml milk (full fat works best)
- 1 bay leaf
- 25g butter
- 25g cornflour
- 1 tsp Dijon mustard
- 100g cheddar cheese (grated)
- 4 slices thick cut brown bread (toasted)
- Side salad
Method
- Place the fish in a large pan.
- Add the milk and the bay leaf.
- Bring to a simmer and gently poach the haddock for 2 minutes until opaque and just cooked.
- Remove the smoked haddock from the pan and flake the haddock.
- Discard the bay leaf but reserve the milk for the base of the rarebit sauce.
- Heat grill to high (ready for step 14)
- Melt the butter in a small pan, then stir in the cornflour and cook for 1 minute, until you have a sand-like consistency.
- Gradually whisk in the reserved poaching milk.
- Cook, whisking all the time, until the sauce is thickened and smooth.
- Stir in the mustard with most of the cheese and season with black pepper to taste.
- Prepare the toast for serving.
- Individually top the toast with the flaked cooked haddock.
- Spoon over the rarebit sauce and scatter with the remaining cheese.
- Grill until golden and bubbling.
- Serve hot with a crispy side salad and fresh tomatoes.
