Smoked haddock topped with a rarebit sauce enriched with Worcester sauce, perfect for a tasty quick meal
- 4 x 200g/7oz
smoked haddock fillets
- salt and freshly ground black pepper
- 1 tbsp
- 25g/1oz unsalted
- 200ml/7fl oz full-fat
- 200g/7oz strong
- 1 tsp
egg, yolk only
- 2 tbsp fresh
- 1 tsp
- 10g/¼oz fresh
- 100ml/3½fl oz
tomatoes, thinly sliced
Season the haddock with salt and pepper and place in a hot frying pan with a little olive oil and cook for 5-6 minutes.
In a separate pan, melt the butter and add the flour. Cook for a couple of minutes. Gradually add the milk, whisking constantly until you have a smooth white sauce.
Whisk in the cheese and add the mustard, egg yolk, breadcrumbs and Worcestershire sauce and stir.
Meanwhile blend the chives and oil in a liquidiser until smooth.
Preheat the grill to a high heat. Top the haddock with the rarebit mixture and place under the grill until golden-brown on top.
To serve, remove the haddock from the grill and place in the centre of the plate and put the thinly sliced tomatoes around the edge, and season with salt and black pepper. Drizzle the chive oil over the top.