Scottish Smoked Haddock Supper

Scottish Smoked  Haddock Supper
Fishboxer Fish is the Dish from

 A traditional yet delicious recipe using the finest smoked haddock. Gently simmered in milk and served with a luxurious rarebit sauce, this is a hearty meal for any time of the year.













  •  2 smoked haddock fillets
  •  150ml milk (full fat works best)
  •  1 bay leaf
  •  25g butter
  •  25g cornflour
  •  1 tsp Dijon mustard
  •  100g cheddar cheese (grated)
  •  4 slices thick cut brown bread (toasted)
  •  Side salad



























  1.  Place the fish in a large pan.
  2.  Add the milk and the bay leaf.
  3.  Bring to a simmer and gently poach the haddock for 2 minutes until opaque and just cooked.
  4.  Remove the smoked haddock from the pan and flake the haddock.
  5.  Discard the bay leaf but reserve the milk for the base of the rarebit sauce.
  6.  Heat grill to high (ready for step 14)
  7.  Melt the butter in a small pan, then stir in the cornflour and cook for 1 minute, until you have a sand-like consistency.
  8.  Gradually whisk in the reserved poaching milk.
  9.  Cook, whisking all the time, until the sauce is thickened and smooth.
  10.  Stir in the mustard with most of the cheese and season with black pepper to taste.
  11.  Prepare the toast for serving.
  12.  Individually top the toast with the flaked cooked haddock.
  13.  Spoon over the rarebit sauce and scatter with the remaining cheese.
  14.  Grill until golden and bubbling.
  15.  Serve hot with a crispy side salad and fresh tomatoes.