GILL MELLER’S Smoked haddock rarebit baked Stonegate Estate eggs

I’d usually serve my rarebit on thick slices of toast, but this version is just as satisfying. A rich mixture of smoked haddock, mature cheddar and parsley is spooned into individual ramekins, topped with a Stonegate Estate egg and baked until the whites are set, and the yolks are still soft. Served with plenty of buttered toast for dipping, it’s the sort of thing I could happily eat at any time of day.

Preparation time 15 minutes | Cook time 20 minutes | Serves 6

INGREDIENTS

250g smoked haddock fillet

300ml whole milk

150ml local beer

60g butter

40g plain flour

100g mature cheddar, grated

1 heaped tsp wholegrain mustard

2 tbls flat-leaf parsley, finely chopped

6  Stonegate Estate eggs

Sea salt and freshly ground black pepper

Buttered toast, to serve

METHOD

  1. Place the smoked haddock in a medium saucepan. Pour over the milk, making sure the fish is just covered. Bring the milk gently to the boil, then remove the pan from the heat and leave for 3–4 minutes until the fish flakes easily. Lift the fish from the milk, reserving the poaching liquor, and leave to cool slightly. Break the flesh into large flakes, discarding any skin and bones.
  2. Melt the butter in a saucepan over a medium heat. Stir in the flour and cook gently for 2–3 minutes. Gradually whisk in the poaching milk, followed by the beer. Cook, stirring continuously, until you have a smooth thick sauce.
  3. Add the cheddar, mustard and a generous grinding of black pepper. Stir until the cheese has melted, then fold through the parsley followed by the flaked haddock. Taste and adjust the seasoning if needed.
  4. Divide the mixture evenly between 6 ramekins. Using the back of a spoon, make a small well in the centre of each one and crack in an egg.
  5. Preheat the oven to 180°C, 170°C fan.
  6. Season the eggs with a little salt and pepper, then place the ramekins on a baking tray and bake for 10–14 minutes, or until the whites are set and the yolks are still a little soft in the middle.
  7. Serve straight away with plenty of buttered toast.
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