Smoked Haddock Rarebit

Cheesy comfort food! But don't worry it is healthy! If you don't like smoked fish choose unsmoked cod or haddock fillet

Serves 2 (or 1 growing man/child) Just multiply up for more people

Equpiment

Scales

Cheese grater

Pan with a lid

Shallow pan with lid

Oven dish

Spatula

slotted spoon

Ingredients

2 Smoked haddock fillets

200g Spinach 

Butter

100g mature cheddar grated

1 tsp wholegrain mustard (or dijon)

Worcestershire sauce to taste

1 eggs

Method

Wash the spinach thoroughly. Try to shake or use kitchen roll to squeeze out the excess water. 

Place in a pan with a knob of butter and seasoning over a medium heat. Place lid on and to allow to wilt.  (check it doesn't catch on the bottom by stirring now and then).

To poach the haddock fillets, place them in a shallow pan and just cover with water. Bring to a gentle simmer, cover with a lid, turn the heat down a little.  Simmer gently for 5 mins. 

While the spinach and haddock are cooking, mix cheese, mustard egg and Worcestershire sauce in a bowl. Taste and add more mustard or worcestershire sauce or salt and pepper to taste.

When cooked, use a slotted spoon to take the spinach from the pan, leaving excess liquid behind. Shape into into enough piles for the haddock then place the fillets on top.

When the haddock is poached, take from the water and remove skin at this point if has any. Pop ontop of  the spinach. 

 Spoon on the cheese mixture dividing evenly between the fillets.

Grill until bubbling and starting to colour. Keep an eye on it as it happens quickly!

Eat on its own or with buttery mash for ultimate comfort meal!

Enjoy!