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 olive oil
25g/1oz unsalted butter, diced
25g/1oz plain flour
200ml/7fl oz full-fat milk
200g/7oz strong Cheddar cheese
1 tsp Dijon mustard
1 egg, yolk only
2 tbsp fresh breadcrumbs
1 tsp Worcestershire sauce
10g/¼oz fresh chives
100ml/3½fl oz olive oil
4 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.
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James Martin is joined by chefs Alyn Williams and Tom Kitchin, and actor Danny Mays.
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