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FOR THE RAREBIT TOPPING
- 125 g
(4oz) mature Cheddar, grated
- 1 Tbsp.
cornflour
- 125 ml
(4 fl oz) stout
- 2 tsp.
english mustard
A few splashes of Worcestershire sauce
- 3
medium egg yolks
- 8
slices sourdough bread, halved
FOR THE FILLING
- 40 g
(1 ½oz) butter
Bunch of spring onions, sliced
- 40 g
(1 ½oz) plain flour
- 600 ml
milk
- 500 g
(1lb 2oz) smoked haddock, cut into 2cm (¾in) chunks
- 175 g
(6oz) cooked crayfish tails
- Step 1To make the rarebit topping, mix the cheese, cornflour, stout, mustard and Worcestershire sauce together in a small pan; gently heat until combined and thickened, about 1-2min.
- Step 2Once smooth, remove from heat and stir though egg yolks. Season and set aside.To make the filling, gently melt the butter in a pan and add the spring onions; cook for 3-4min until softened. Stir in the flour and continue cooking for 1min. Gradually add the milk, stirring, until smooth and thick, about 5min.
- Step 3Stir through the haddock and cook for a further 4-5min, adding the crayfish for the final 1min, until the fish is just cooked through.
- Step 4Heat the grill to medium. Divide the fish mixture among 8 ramekins or small gratin dishes, top with the sliced sourdough and spoon over the rarebit mixture.
- Step 5Set the dishes on a baking tray and grill for 3-5min, keeping an eye on them and rotating, to cook evenly. Serve straight away.
This dish will work with any combination ofyour favourite fish. Try the Welsh Rarebit mixture with different hard cheeses and ales.
Per Serving:
- Calories: 379
- Fibre: 2 g
- Total carbs: 34 g
- Sugars: 5 g
- Total fat: 14 g
- Saturated fat: 8 g
- Protein: 28 g
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
