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Grandma Singleton's Wensleydale and Smoked Haddock Rarebit

Serves 4

 

Ingredients

wensleydale-s-haddock-rarebit.jpg

For the Rarebit :   
100g
Grandma Singleton’s Wensleydale Cheese, grated
300g Hot smoked haddock, without skin & bones
50g Butter, salted    
50g Flour, plain
50g White onion, peeled   
5g Wholegrain mustard   
250ml Whole milk
2 Black peppercorns
2 Egg yolks 
1 Bay leaf   
½ Lemon
Worchester sauce to taste
Salt & pepper

For the Hash Brown:
25g Fresh flat leaf parsley, finely chopped  
5g Horseradish sauce
2 Jacket potato, whole, skin on, large
1 Egg yolk
50g - Flour
Salt & pepper

 

Method 

  1. Weigh all ingredientsas listed above.
  2. Peel and roughly slice the onion and finely chop the parsley.
  3. Place the milk in a thick bottomed pan along with the bay leaf, peppercorns and onion. Allow to come to the boil and simmer gently for 3-5 minutes.
  4. Steam the jacket potatoes whole, with skin on for around 30-45 minutes until cooked.
  5. In a separate pan warm the butter until melted and then add the flour. Keep stirring until a paste has formed. 
  6. Strain the milk and slowly add it to the paste (called a Roux) whilst stirring over a low heat at all times. Keep stirring until a thick sauce has formed and remove from the heat. (Tip; keep stirring the sauce at all times otherwise it will stick to the bottom and will also go lumpy.)
  7. Once the jacket potatoes are cooked leave to cool slightly, when cool enough to handle gently remove the skin with a small preparing knife. Using a regular cheese grater, grate the cooked potatoes into a metal bowl. (Tip; by steaming the potatoes instead of boiling it will remove as much moisture as possible allowing the potatoes to hold together better when pan fried.)
  8. Add the horseradish, chopped parsley, seasoning and egg yolk to the potatoes and leave mixture to one side.
  9. Add the smoked haddock, wholegrain mustard, egg yolks, Worchester sauce, lemon juice (to taste) and grated Wensleydale cheese. Gently fold the ingredients into the sauce and season to taste. 
  10. Mould the potato mixture into disks 1-2cm deep and 5-6cm wide. Shape using a palette knife. (Tip; if the mixture is too wet, add some plain flour until easier to handle. If the mixture is too dry, add another egg yolk.)
  11. In a non-stick frying pan, heat a drizzle of olive oil on a medium to high heat. Once oil is hot, carefully place the disks of potato in the pan. Using a palette knife turn the hash brown when a golden brown colour. (2-3 minutes each side)
  12. Place hash browns on a baking tray and finish off the cooking process in an oven preheated on 180 degrees C.
  13. Slowly reheat the smoked haddock sauce, ensure to not stir the sauce too vigorously and too much so the fish does not break down too much.
  14. In a small oven proof dish, place the hash brown in the middle and ladle over the rich smoked haddock sauce.
  15. Finish the dish off under the grill until evenly golden brown and piping hot. (Tip; for extra doses of cheesiness, add grated cheese to the dish before grilling.)