Smoked Haddock & Welsh Rarebit

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We stole this idea from a chef who stole his idea from James Martin. And so it goes.

We’re doing it with mustard sauce and razor clams.

Here’s a recipe…

Smoked haddock and Welsh Rarebit

With spinach, garlic buttered razor clam and clapshot

 

Welsh Rarebit

  • ¼ pt milk
  • ½ lb grated Welsh cheddar cheese
  • 1 drop Worcestershire sauce
  • 1 tbsp plain flour
  • ½ tbsp English mustard
  • Small handful of breadcrumbs
  • 1 medium egg Salt and pepper
  • Sprinkle of paprika

Place the milk and cheese in a pan and bring to the boil until the cheese has melted.

  1. Add the Worcestershire sauce and English mustard.
  2. Beat the flour and egg until smooth, then add the breadcrumbs, salt, pepper and paprika.
  3. Beat until smooth.

Poached Smoked Haddock

4 x 6oz portions of dyed smoked haddock

  1. Poach the haddock for 5 – 6 minutes in a mixture of milk, seasoning and water

Mustard sauce

1pt double cream

  • fish stock cube
  • 2tbsp wholegrain mustard

Reduce the cream down then whisk in the fish stock cube.

  1. Add mustard and cook until slightly thick

Putting it together

Cover each piece of haddock with the rarebit mix.

  1. Place under the grill and glaze until golden brown.
  2. Drizzle mustard sauce over and around plate.

Razorclams

Grill in shell with butter, garlic. As they open add chopped spinach inside the shell

Clapshot

 Half potato mash/ half turnip mash, with spring onions and butter.

Microwave to order.

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