Smoked haddock rarebit | Borough Market
Smoked fish, savoury cheese, glossy béchamel sauce and a touch of mustard on toasted sourdough
Ingredients
- 300g undyed smoked haddock fillet
- 350ml whole milk
- 30g butter
- 30g plain flour
- 40g mature farmhouse cheddar, gruyere or comté, grated
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 egg yolk
- 2 slices of sourdough, cut 2-3cm thick
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