James Martin’s Haddock with Welsh Rarebit

See James Martin cook his Haddock with Welsh Rarebit live at the International Cheese Awards, Wednesday 27th July.



Haddock with Welsh Rarebit ingredients



  • 2 × 7oz Smoked Haddock Fillets (un-dyed)

  • 10g fresh Chives

  • 4 Tomatoes, thinly sliced

  • Rarebit:

  • 350g Strong Le Gruyere cheese

  • 50ml beer

  • 1 egg yolk

  • 1 tsp mustard English

  • 1 tsp Worcester sauce

  • Tabasco sauce

  • 1 tbsp breadcrumbs

  • Butter

  • Seasoning




Preparation:

    Season the haddock well and place in a hot frying pan with a little olive oil and cook for about 5-6 mins. Place the egg yolk, mustard, breadcrumbs and a dash of both Worcester and Tabasco in a bowl. Stir in the milk and beer and season well. Grate the Gruyere cheese and fold into the mix. Preheat the grill to a high heat and top the haddock with the rarebit and place under the grill until golden brown on top. Remove the haddock from the grill and place in the centre of the 2 bowls and put the thinly sliced tomatoes around the edge. Drizzle with olive oil and chopped chives.