Smoked Haddock Rarebit with Pea and Spinach Fricassee

Bells Kitchen

13 July 2021

No Comments

Smoked Haddock Rarebit

I love smoked haddock and this is a really simple and tasty way to serve it.
Takes less than 20 minutes - perfect for a mid week meal
Total Time 20 mins
Course Main Course
Servings 2 people

Ingredients
  

  • 2 Haddock fillet portions - skin on or off

Veg can be varied :

  • Large handful of frozen peas
  • 2 - 3 spring onions sliced
  • Mange tout or sugar snap peas
  • 2 large handfuls of fresh Spinach
  • Knob of butter
  • Salt and pepper

For the topping :

  • 100g mature cheddar grated
  • 1-2 tsp of whole grain mustard
  • Dash of Worcestershire sauce
  • Sprinkle of white pepper
  • Panko breadcrumbs optional

Instructions
 

  • Put the grill on med - high
  • Poach the fish in milk or water in a sauce pan for 5 minutes and remove any skin , Pat dry
  • Put the butter in a pan and tip in the frozen peas .. let them heat through for a minute or two and add the mange tout/ sugar snaps and the spring onions - toss and heat the veg season with a little salt and black pepper and stir in the spinach so it wilts slightly.
  • In the meantime mix the topping ingredients together
  • Get 2 heat proof dishes and share out the veg, lay the fish on and finish by dividing the topping over the fish in the two dishes.
  • Grill until the topping is melting and golden.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating