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Smoked Haddock Rarebit with Tomato

Serves 10

Ingredients

  • 5 plum tomatoes, thinly sliced
  • 1kg un-died smoked haddock, skinned
  • 1 litre milk
  • 30g corn flour mixed with 30ml water
  • A shake of Tabasco sauce
  • A shake of Worcestershire sauce
  • 2 tsp (0.03 litres) English mustard
  • 4 egg yolks
  • 400g Cheddar cheese, grated
  • 4 tbsp (0.07 litres) chives, chopped

Method

1. Preheat the oven to 180°C / 350°F / Gas Mark 4.

2. Pour the milk into a large sauté pan and add the fish, bring to the boil and simmer for 4 - 5 minutes.

3. Strain the fish into a colander reserving the cooking liquor.

4. Place the sliced tomatoes into the base of a large ovenproof dish, flake the fish oven the tomatoes, removing any skin and bones,

5. Pout the cooking liquor back into the sauté pan and add the remaining ingredients, except the cheese and whisk thoroughly. Continue to cook for 2 - 3 minutes, take off the heat and add the cheese, stir to melt and pour over the fish.

6. Bake in the oven for 10 - 12 minutes and finish under a hot grill to brown.

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