Recipe
for :
|
Smoked Haddock Welsh Rarebit
|
|
 This
recipe has been reproduced with the kind permission
of The North East of Scotland Fisheries Development
Partnership.
In
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
then <click
here>
Ingredients
3
x 175g smoked haddock fillets (un dyed)
30 small ready made tartlet cups
Rarebit:
325g
strong Cheddar cheese
75ml milk
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
Seasoning
Tomato
Chutney:
15g root ginger
4 red chillies
2kg red tomatoes
500g apples, peeled and chopped
200g sultanas
400g chunky chopped shallots
Salt
450g brown sugar
570ml malt vinegar
Method
- Season
the haddock well and place in the oven with a little
olive oil and cook for about 5–6 minutes.
- Grate
the cheese and add to the pan with the milk and gently
warm in a pan until dissolved, remove from the heat
and cool.
- Add
the whole egg and yolk, mustard, breadcrumbs and a
dash of both Worcester and Tabasco, season and allow
to cool.
- Flake
the haddock to remove any bones and place the chutney
in the bottom of the tarts, top with the flaked fish.
- Preheat
the grill to a high heat and top the haddock with
the rarebit and place under the grill until golden
brown on top.
Assembly:
- Remove
the haddock from the grill and serve at once.
Notes:
Make
the chutney chunky (not smooth) but cut the ingredients
small.
James
Martin
for
The North East of Scotland Fisheries Development Partnership
|
