It is said that cheese and fish don’t go together, but I’d say there are a couple of exceptions: fish pie, and this recipe. This dish is a cross between a kedgeree and a classic rarebit. It’s simple, full of flavour, and amazing for brunch or a light lunch.
You will need:
- 2 fillets Smoked haddock (or other smoked fish)
- 25g Butter
- 200ml Milk
- Cheese – lots! (I used parmesan and gruyère, but you could use a good cheddar)
- 1tbsp Crème fraîche
- 1tsp Mustard
- 1tsp Worcestershire sauce
- 1tbsp Flour
- Lemon – zested and half juiced
- Nutmeg – to grate
- Chives to garnish
- 2 thick slices of Bread
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