Haddock Rarebit served with Mustard Leeks and an Olive Oil Mash. Flaky haddock is topped with a cheese-on-toast inspired topping and grilled until bubbling. The mustardy spiked leeks compliment the cheesy topped fish and the olive oil mash bring a peppery flavour to the meal. Perfect as a midweek meal, it is not too complicated and can be on the plate in less than an hour.
If you liked my Haddock Rarebit then try my other Fish Recipes
Recipe
serves 2
Difficulty Level: home cook
Ingredients:
For the Haddock Rarebit:
- 2 large haddock fillets
- 150g grated strong cheddar
- 1 tablespoon Dijon mustard
- 1 tablespoon melted butter
- 1 egg yolk
- Teaspoon of white pepper
For the mustard leeks
- 1 large leek, thinly sliced
- Tablespoon butter
- 1 tablespoon Dijon mustard
- 1 tablespoon grain mustard
- Salt and black pepper
For the olive oil mash potato:
- 4 large potatoes, peeled and chopped into even sized small chunks
- 3 tablespoons olive oil
- Salt and white pepper
Method
- Preheat the oven to 220C. Start by making the Rarebit topping. Mix together all the ingredients in a bowl. Spread on top of the fish fillets. Bake in the oven for around 8-10 minutes depending on the thickness of your fillets.
- Place the potato chunks in a pan of large, cold, salted water. Bring to the boil and cook the potatoes until soft.
- Melt the butter in a frying pan. Add the leeks and cook over a medium heat for around 5 minutes until soft. Stir through the two mustards and season with salt and pepper.
- Drain the potatoes and allow to steam dry for one minute. Use a potato ricer or masher to mash the potatoes. Stir through the olive oil. Season with a little salt and white pepper.
- Serve the Haddock Rarebit with the Mustard Leeks and the Olive Oil Mash on the side.
