Smoked haddock rarebit

Method

• How to Make Smoked Haddock Rarebit
• Remove haddock fillets from packaging and thaw completely in the refrigerator if frozen
• Preheat oven grill (broiler) to high
• Place haddock fillets in a saucepan, add just enough water to cover, and gently poach over low heat until opaque and just cooked through (about 5–7 minutes)
• Lift haddock fillets from pan and set aside, draining on kitchen paper if needed
• Wilt 125g baby spinach in a dry non-stick pan over medium heat until just softened, then transfer to a plate to cool slightly
• In a separate small saucepan, combine 1 teaspoon plain flour and 2 tablespoons milk, whisking until smooth
• Place flour-milk mixture over low heat, stirring until it thickens into a roux (about 1 minute)
• Take pan off heat, add 1 tablespoon mustard, ½ teaspoon Worcestershire sauce, and 200g grated cheese
• Stir cheese mixture until smooth and mostly melted, return to gentle heat if needed (do not boil)
• Once cheese is melted, remove from heat and let cool for 1 minute
• Beat in 1 egg yolk quickly to prevent scrambling; mix until fully combined
• Toast 4 slices of bread until golden on both sides under the grill or in a toaster
• Lay wilted spinach evenly on top of each toast slice
• Gently flake smoked haddock fillets and distribute over spinach
• Spoon rarebit mixture over haddock on each slice, spreading to the edges
• Place topped toasts on a baking tray and grill under high heat until rarebit is bubbling and golden (2–4 minutes)
• While rarebits grill, arrange 80g salad leaves (spinach, watercress, rocket) on serving plates and top with orange slices
• Drizzle salad lightly with olive oil just before serving
• Plate rarebit slices alongside salad and serve immediately