Cheddar rarebit

Cheddar rarebit

By
From
British Seafood
Serves
6
Photographer
David Loftus

Ingredients

Quantity Ingredient
325g full-flavoured cheddar, grated
60ml bitter beer
30g plain flour
25g white breadcrumbs
1 teaspoon english mustard
3 egg yolks
cornish sea salt
freshly ground black pepper

Method

  1. Put the cheese and beer in a saucepan and heat gently until the cheese melts and starts to bubble. Add the flour and cook, stirring, for 1 minute. Remove from the heat and add the breadcrumbs, mustard, egg yolks and seasoning. Mix well, then allow to cool.
  2. Top chunky cod or pollack portions with the rarebit mixture and bake in a preheated oven at 200°C for 12–15 minutes, depending on the thickness of the fish. Serve immediately, with roasted baby vine tomatoes.
Tags:
seafood
fish
British Seafood
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
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