Smoked Haddock Rarebit

Put the smoked haddock into a pan and pour over the milk. Lightly crush a few black peppercorns, and cut off a small handful of parsley stalk and add both to the pan. Put over a medium heat, drop when the milk is bubbling and simmer for five minutes turning once if the fish was not totally covered with milk.

Take the fish out of the pan reserving the milk, allow to cool a bit and then flake with a knife  Picture  .

Strain the cooking milk through a sieve to deliver ¾ pint/300 ml. Put a couple of tablespoonfuls of butter in a sauce pan over a medium heat and when melted take off the heat and mix in a couple of tablespoonfuls of flour. Put back over the heat and slowly stir in the cooking milk to make a sauce. Take off the heat and season with salt and fresh black pepper.

Grate the cheese and add to the sauce along with the worcestershire sauce, mustard, a bit of grated lemon peel, a squeeze of lemon juice and a few grates of nutmeg. Stir well and then stir in the flaked smoked haddock. Re-season with salt, fresh black pepper and lemon juice as required.

Cut six thinish slices of good wholemeal bread and lightly toast one side under the grill. Turn and just toast for a bare 30 seconds or so. Take off the grill and spoon over the haddock/cheese mixture  Picture  . Put back under the grill until golden and serve with a garnish of lemon and parsley  Zoom  .