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Smoked Haddock Rarebit with Spinach |
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| Serves 2 |
Prep 15 mins |
Cooking 10 mins |
Easy |
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My rating |
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Ingredients |
2 x 120g undyed smoked haddock fillets
300g spinach
knob of butter
For the rarebit topping
80g strong cheddar, grated
1 tbsp beer or sparkling water or apple juice.
1 tbsp beaten egg
1 tsp Dijon mustard
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Adapted from Rick Stein
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Put the haddock skin-side down
in a pan and cover with cold water. Bring to the boil over
a medium heat, allow the water to bubble momentarily, then
turn off the heat and leave the fish in the water to cook
for 3-4 mins. Remove to a baking sheet.
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Mix the rarebit ingredients
together in a bowl and smooth it over the haddock fillets.
Grill them under a medium-high setting for a few minutes
until golden.
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Meanwhile, wilt the spinach
for a minute or two in a pan, stir in the butter and
season.
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Divide the spinach between two
plates and top with a piece of haddock. If you want some
carbs, serve on top of buttered sourdough toast or with
new potatoes.
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DAILY
DINNERS 
