Fishy treats ….
Our friends at the Staithe Smokehouse have shared this deliciously easy smoked haddock rarebit recipe!
Now’s a good time to start making a list of Norfolk places you really want to visit when the world returns to normal. First up, and I can’t recommend this place enough, a traditional artisan fish smokehouse in Brancaster Staithe. Set at the back of one of our favourite coastal eat and sleep locations – The White Horse, you’ll be wowed by the spectacular views over the marshes to Scolt Head Island.
Staithe Smokehouse are now offering a delivery service in North Norfolk and if you need more inspiration, check out their Facebook page for lots more recipes and cooking tips.
Staithe Smokehouse smoked haddock rarebit
- 500 g Smoked haddock
- 50g Butter
- 50 g Flour
- 250ml Beer
- 250g Strong cheddar
- 2 tablespoons of Worcestershire sauce
- 2 teaspoons of Montys Mustard (can be bought from Staithe Smokehouse)
- Bake Haddock in oven at 180′ C for 8 mins or until flakey.
- Melt the butter on a moderate heat until it starts to foam.
- Add flour and stir making a roux. Cook this for 5 minutes.
- In a separate pan warm the beer. Slowly add to roux in stages, whisking all times until silky and smooth.
- Turn off heat and add cheese and mix
- Add mustard and Worcestershire sauce. Taste. If you would like more mustard, add now.
- Remove skin from haddock and any visible bones and flake into mixture. Gently stir.
- Slice bread and toast on one side. Remove from grill and spoon mixture onto untoasted side.
- Place back under grill until mix golden brown.
Fancy something sweet for dessert? Check out these Easter Blondies from Muddy Surrey!