Ingredients

• 2 x 150g/5½oz fillets of undyed smoked haddock
• skin on
• bones removed
• 400ml/14fl oz whole milk
• 25g/1oz butter
• 25g/1oz plain flour
• 1 tsp Worcestershire sauce
• 1 tsp wholegrain mustard
• 75g/2½oz mature cheddar
• grated
• 1 free-range egg yolk
• 4 large thick slices bread
• e.g. sourdough or bloomer
• salt and freshly ground black pepper
• 4–5 tbsp hazelnut oil
• 2 tsp wholegrain mustard
• ½ lemon
• juice only
• 1 large handful radishes
• trimmed and thinly sliced
• 2 heads chicory
• leaves separated
• larger leaves torn
• salt and freshly ground black pepper

Directions

• Preheat the grill to a medium high heat. If you don’t have access to a grill
• preheat the oven to 200C/180C Fan/Gas 6.
• Place a frying pan just big enough to fit the haddock on a medium heat. Put the haddock into the pan
• skin side up
• and pour over the milk. Bring to a gentle simmer and let the fish poach for 2–3 minutes. Remove from the pan
• reserving the milk and set aside.
• Once cool enough to handle
• peel away the skin from the fish and discard
• then flake the fish into a bowl
• in large chunks. Cover with cling film to keep warm.
• To prepare the salad
• mix together the oil
• mustard and lemon juice until combined. Season with salt and pepper.
• Melt the butter in a small
• heavy-based saucepan over a medium heat. Add the flour and stir together
• cooking for 4–5 minutes or until the mixture resembles ground almonds. Whisk in the reserved poaching milk
• bit by bit
• until completely combined
• then cook gently for 3–4 minutes
• until fairly thick.
• Add the Worcestershire sauce
• mustard and three-quarters of the cheddar and stir until the cheese has melted. Season as necessary. Remove from the heat and whisk in the egg yolk.
• Toast the bread until golden on both sides
• then place the toast on a baking tray. Gently stir the flaked haddock into the rarebit sauce and divide between the pieces of toast. Top with the remaining cheese.
• Place under the preheated grill for 2–3 minutes
• or until dark golden in colour. Alternatively
• cook the rarebit in the hot oven for 10–15 minutes until golden.
• Mix the radishes and chicory in a bowl with the dressing and serve with the hot rarebit.