Recipe by David ‘Billy’ Brown from The Hare Arms, Stow Bardolph
Recipe published in Feast, Issue 42 – December 2019
85ml of milk
25g of plain flour
25g of white breadcrumbs
1tbsp of English mustard powder
1 egg yolk
1 bunch of fresh chives
100ml of olive oil
4 x 100g of smoked haddock fillet
4 handfuls of baby spinach leaves
2 tomatoes, sliced
Melt the cheese and milk over a low heat then add the flour, breadcrumbs, mustard, and a few shakes of Worcestershire sauce. Stir and allow to cool. Then beat in one egg, the egg yolk and chill.
Blanch the chives in boiling water for 1 minute then drain and refresh in cold water. Roughly chop and place them in a blender. Blitz at high speed and gradually add 100ml of olive oil. Season to taste.
Take the haddock fillets and top with the rarebit mixture (once cooled, can be patted out into discs 2-3cm thick). Place them on a baking tray and cook in a preheated oven, 180°C, for 5 minutes.
Meanwhile, poach four eggs for 3 minutes in barely simmering water and arrange thin slices of tomato on a plate. Place a handful of baby spinach leaves on top of the tomatoes.
Finish the haddock rarebits under a hot grill until golden, then place on top of the spinach and tomatoes. Drain the poached eggs and sit one on top of each portion of fish. Finally, drizzle over the chive oil.