Smoked Haddock Rarebit
– Recipe from Iain McCarten, chef proprietor at the Last Wine Bar in Norwich
This is one of the most popular dishes on the brunch menu which is served in the café and the restaurant at The Last. The rarebit garnish changes with the seasons – it has recently changed from crab to haddock. Chef Iain McCarten makes his own milk loaf for this dish, but a good quality sourdough or white bread will work just as well.
Ingredients: Serves four
• 4 slices good quality sourdough or white bread
• 60g butter
• 150g plain flour
• 5 eggs
• ½ tsp garlic powder
• ½ tsp mild curry powder
• 500ml milk
• 1 garlic clove, peeled
• 1 sprig thyme
• 250g smoked haddock
• 150g cheddar, grated
• 150g parmesan
• ½ Tbsp Dijon mustard
• ½ Tbsp wholegrain mustard
• 4 tsp Worcestershire sauce
• 2 dashes tabasco
• 8 pickled walnuts, sliced
• 100ml white wine vinegar
• 25g sugar
• ½ red onion, sliced
• 4 slices cucumber, chopped into smaller pieces
• 2 radishes, sliced.
• leaves to garnish
Method:
Put the milk into a pan with the garlic and thyme and bring to the boil. Remove from the heat and add the haddock, leaving it until cooked, which should take 5-10 minutes. Take out the haddock and flake it; keep the flakes warm.
Strain the milk. In another pan, melt the butter with the flour and cook for 2 minutes. Gradually add the milk and cook gently until the sauce thickens so that it coats the back of a spoon. Take off the heat and add the garlic and curry powders, one of the eggs and the cheese. Once this has melted, add in the mustards and the Worcestershire sauce. Season to taste.
Put the vinegar and sugar in a pan with 100ml water. Bring to the boil, remove from the heat, and add the cucumber and red onion pieces. Leave to cool until they are pickled.
Toast the bread slice on both sides. Spread the sauce on the bread, taking care to cover the corners. Grill until brown (but not burnt!). Flake over the haddock, and sprinkle over the pickled walnuts, cucumber and red onion, and the radish slices.
Gently poach the remaining four eggs in water and vinegar for 3 minutes and 20 seconds. Season and place one on each rarebit. Garnish with dressed leaves and serve.