Serve cheesy rarebits with a herby green salad for a quick snacky supper
Prep:15 mins
Serves 2
300g smoked haddock100ml full-fat milk25g butter25g flour75ml ale or beer1 tsp wholegrain mustard50g strong cheddar2 chunky slices country-style loaf, lightly toasted
STEP 1Place the fish in a pan and pour over the milk. Bring to a simmer and gently poach for 2 mins until opaque and just cooked. Lift out the fish, remove the skin and flake. Reserve the milk.STEP 2Heat grill to high. Melt the butter in a small pan, then stir in the flour for 1 min. Gradually whisk in the reserved milk, followed by the ale or beer. Cook, whisking all the time, until the sauce is thickened and smooth. Stir in the mustard and most of the cheese and season with pepper.STEP 3Top the bread with the fish, spoon over the sauce and scatter with the remaining cheese. Grill until golden and bubbling.
