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Smoked fish & cherry tomato rarebit

 


Method 1


Ingredients

For the rarebit sauce

50g butter

50g plain flour

a dash of Worcestershire sauce

600ml milk

100g strong cheddar, coarsely grated

2 tbsp wholegrain mustard

For the fish

50g unsalted butter

1 garlic clove, crushed

550g cherry tomatoes, halved

900g fresh spinach untrimmed, or 700g/1lb 9oz prepared, washed if necessary

pinch of freshly grated nutmeg

550g undyed smoked haddock or cod fillets, skinned and checked for bones

50g cheddar, coarsely grated


STEP 1

Preheat the oven to fan 170C/ conventional 190C/gas 5. To make the rarebit sauce, melt the butter in a heavybased saucepan and stir in the flour and Worcestershire sauce. Cook, stirring, for 1 minute. Remove the pan from the heat and slowly whisk in the milk until combined. Return to the heat and slowly bring to the boil, stirring or whisking constantly. Simmer for 2 minutes then mix in the grated cheese and mustard, season well with salt and pepper and set aside.


STEP 2

For the fish, melt a third of the butter in a large non-stick frying pan, add the garlic and cook until just coloured. Immediately add the tomatoes and toss them with the garlic butter, cooking just enough to heat through. Tip the mixture into the base of a shallow baking dish (a rectangular 28 x 22cm dish is ideal), and spread in an even layer. Melt half the remaining butter in the frying pan and add some of the spinach, cook over a high heat until wilted then tip into a colander. Repeat with the remaining butter and spinach, then press the spinach to drain off any excess liquid, season with salt, pepper and the nutmeg and arrange to cover the tomato layer. Then cover with the fish fillets.


STEP 3

Heat the rarebit sauce and spoon evenly over the fish, spreading it with the back of a spoon so the fish is completely covered, then sprinkle over the grated cheese. (The dish may now be frozen for up to 1 month. To cook, defrost in the microwave or overnight in the fridge and continue as stated adding an extra 10 minutes to the cooking time.) Bake in the oven for about 30 minutes or until brown and bubbling and the fish is cooked through (check by pushing a knife into the fish – the flesh should flake easily). You may like to finish off the rarebit under the grill to brown the top more. Serve straight from the dish.



Method 2


Ingredients:

1. Smoked fish fillets

2. Cherry tomatoes

3. Bread slices

4. Butter

5. Flour

6. Milk

7. Mustard

8. Worcestershire sauce

9. Cheese


Instructions:

1. Preheat your grill to a medium heat.

2. In a saucepan, melt butter over medium heat and whisk in flour to make a roux.

3. Gradually whisk in milk to make a white sauce.

4. Add mustard, Worcestershire sauce, and grated cheese to the white sauce. Stir until the cheese is melted and the mixture is smooth.

5. Toast the bread slices lightly on both sides.

6. Place the smoked fish fillets and cherry tomatoes on the toast.

7. Spoon the cheese sauce over the fish and tomatoes.

8. Place under the grill for a few minutes until the cheese is bubbling and slightly browned.

9. Serve hot and enjoy!


Please note that you can adjust the quantities and ingredients based on your preferences. 



Method  3


Ingredients:

- Smoked fish fillets (such as smoked salmon or trout)

- Cherry tomatoes, halved

- Bread slices

- Cheddar cheese, grated

- Butter

- Milk

- Flour

- Mustard

- Worcestershire sauce

- Salt and pepper

- Fresh herbs (optional, for garnish)


Instructions:

1. Preheat your oven to 400°F (200°C).

2. Toast the bread slices lightly and set aside.

3. In a saucepan, melt butter over medium heat. Whisk in flour to create a roux.

4. Gradually pour in milk while whisking continuously to create a smooth sauce. Cook until the sauce thickens.

5. Stir in mustard, Worcestershire sauce, salt, and pepper to taste.

6. Place the cherry tomatoes on a baking tray and roast in the oven for about 10 minutes until they begin to blister.

7. Place the smoked fish fillets on top of the toasted bread slices.

8. Pour the cheese sauce over the fish and bread.

9. Top with the roasted cherry tomatoes.

10. Bake in the oven for about 10-15 minutes or until the cheese is bubbly and golden brown.

11. Garnish with fresh herbs if desired and serve hot.



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