Haddock Masterclass - James Martin Chef

Ingredients

• 2 x 200g smoked haddock pieces
• 500ml milk
• 500g cheddar cheese, grated
• 100ml milk
• 1 tsp Worcester sauce
• 1 tsp English mustard
• Few drops of Tabasco
• 2 tbsp plain flour
• 1 egg yolk
• 2 x 200g smoked haddock
• 2 Arbroath smokies
• 75g butter
• 2 x 200g haddock darne
• Knob of butter
• Salt and pepper
• 1 shallot, sliced
• 100ml white wine
• 500g mussels
• 500g fresh clams, cleaned
• 50ml double cream
• 100g samphire
• 1 tomato, skinned and diced
• Preheat the grill to high
• Poach the haddock in milk for 3 to 4 minutes, and then drain.
• Gently melt the cheese in a pan, add all the remaining ingredients, gently allowing it to bubble. Chill in a shallow tray.
• Place the haddock into ovenproof dishes, top with the rarebit, then grill until bubbling and slightly charred.
• Lay the tomatoes onto plates, drizzle over with the chive and oil. Finish by topping with the fish.
• Preheat the oven to 200C
• Wrap the fish in paper, dot with butter, then pop on a tray and bake for 10 minutes.
• Heat the oven to 200C
• Lightly salt the fish for 10 minutes, then brush off.
• Butter a small baking tray, and then sit the fish on top. Roast for 8 minutes.
• To cook the sauce, pop the shallot, wine, clams, mussels, tomato and cream in a pan with a lid , and proceed to cook for 3 to 4 minutes.
• To serve, spoon the sauce onto plates and top with the fish.