Smoked haddock rarebit recipe by gary rhodes

Smoked haddock rarebit is a delicious dish created by the renowned British chef, Gary Rhodes. This recipe combines the rich and smoky flavors of haddock with a cheesy and savory rarebit topping. It is a perfect dish for brunch or a comforting dinner.

The History of Welsh Rarebit

Welsh rarebit is a traditional British dish that has been enjoyed for centuries. It is essentially a savory cheese sauce that is typically served over toasted bread. The name rarebit is believed to be a corruption of the term rabbit, as Welsh rarebit was often substituted for meat during times when meat was scarce.

Gary Rhodes took this classic dish and added a twist by incorporating smoked haddock. The smoky flavor of the fish complements the richness of the cheese sauce, creating a unique and delicious combination.

Ingredients

• 400g smoked haddock fillets
• 50g unsalted butter
• 50g all-purpose flour
• 300ml whole milk
• 100g mature cheddar cheese, grated
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• Salt and pepper to taste
• 4 slices of thick bread, toasted

Instructions

1. Preheat the oven to 200°C (180°C fan).
2. Place the smoked haddock fillets in a baking dish and cover with foil. Bake for 15-20 minutes until the fish is cooked through and flakes easily.
3. In the meantime, melt the butter in a saucepan over medium heat. Add the flour and whisk continuously for 1-2 minutes to make a roux.
4. Gradually whisk in the milk, ensuring no lumps remain. Cook for a few minutes until the sauce thickens.
5. Remove the saucepan from the heat and stir in the grated cheddar cheese, mustard, Worcestershire sauce, salt, and pepper. Mix until the cheese has melted and the sauce is smooth.
6. Once the smoked haddock is cooked, remove it from the oven and flake it into bite-sized pieces.
7. Place the toasted bread slices on a baking tray. Divide the flaked haddock evenly among the slices.
8. Spoon the cheese sauce over the haddock, ensuring each slice is generously covered.
9. Place the baking tray under the grill for a few minutes until the cheese sauce is golden and bubbling.
10. Remove from the grill and serve immediately.

Frequently Asked Questions

Can I freeze smoked haddock rarebit?

We would not recommend freezing smoked haddock rarebit as this will affect the quality of the dish. It is best enjoyed fresh.

Can I use a different type of fish?

While smoked haddock adds a unique flavor to this dish, you can substitute it with other types of smoked fish such as trout or salmon if preferred.

Can I use a different type of cheese?

Cheddar cheese works well in this recipe, but you can experiment with other types of cheese like Gruyere or Emmental for different flavors.

What can I serve with smoked haddock rarebit?

Smoked haddock rarebit can be served on its own as a main course or accompanied by a side salad or roasted vegetables for a complete meal.

Smoked haddock rarebit is a delightful twist on the classic Welsh rarebit dish. Gary Rhodes' recipe combines the smoky flavors of haddock with a creamy and cheesy sauce, resulting in a delicious and satisfying meal. Whether enjoyed for brunch or dinner, this dish is sure to impress with its unique and comforting flavors.

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