Smoked Haddock Welsh Rarebit
recipe has been reproduced with the kind permission
of The North East of Scotland Fisheries Development
the Partnership's quest to promote haddock throughout
the United Kingdom, they contacted Grampian and celebrity
chefs for their assistance. This recipe was contributed
by James Martin.
. . like to find out more and see the list of recipes
x 175g smoked haddock fillets (un dyed)
30 small ready made tartlet cups
strong Cheddar cheese
1 egg yolk
1 whole egg
1/2 tablespoon mustard powder
30g plain flour
1/2 teaspoon Worcester sauce, Tabasco sauce
25g fresh white breadcrumbs
15g root ginger
4 red chillies
2kg red tomatoes
500g apples, peeled and chopped
400g chunky chopped shallots
450g brown sugar
570ml malt vinegar
the haddock well and place in the oven with a little
olive oil and cook for about 5–6 minutes.
the cheese and add to the pan with the milk and gently
warm in a pan until dissolved, remove from the heat
the whole egg and yolk, mustard, breadcrumbs and a
dash of both Worcester and Tabasco, season and allow
the haddock to remove any bones and place the chutney
in the bottom of the tarts, top with the flaked fish.
the grill to a high heat and top the haddock with
the rarebit and place under the grill until golden
brown on top.
the haddock from the grill and serve at once.
the chutney chunky (not smooth) but cut the ingredients
The North East of Scotland Fisheries Development Partnership