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    • Smoked haddock rarebit

    Mark Sharron
    Easy
    15 minutes
    4
    Amount Per Serving: Calories 317; Fat 12g; Carbs 32g; Sugars 2g; Fibre 2g; Protein 22g; Sodium 2.35g
    This is a new take on the traditional Welsh rarebit. Try smoked haddock and baby spinach for a delicious meal.
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    Ingredients

    • 360g pack frozen smoked haddock fillets
    • 125g baby spinach
    • 1 tablespoon mustard
    • 1 teaspoon plain flour
    • 2 tablespoons milk
    • ½ teaspoon Worcestershire sauce
    • 200g grated cheese
    • 4 slices of bread
    • 1 egg yolk
    • For the salad
    • 80g bag of mixed spinach, watercress and rocket
    • 2 oranges, peeled, cut into 6 slices
    • olive oil for drizzling

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Serving Suggestions: Serve with the watercress salad and orange slices between four plates. Add a little olive oil to each plate.