Thursday , May 19 2022
Gurney’s Haddock, Woodforde’s Wherry, Crispy Leeks 1

Gurney’s Haddock, Woodforde’s Wherry, Crispy Leeks

Recipe from Jordan Bayes, The Chequers Inn, Thornham

Recipe published in Feast, Issue 44 – March 2020 

Serves 2


200g of Gurney’s smoked haddock
1 small leek; chives

175g of mature Cheddar cheese, grated

120ml of Woodforde’s Wherry
3 level tbsp of plain flour
1 rounded tsp of English Mustard
30g of butter
Splash of Worcestershire Sauce (optional)

In a small saucepan, melt the butter and make a roux with the flour. Cook for a couple of minutes, stirring to prevent the roux burning. Stir in the warm beer by degrees, until you have a thick but smooth sauce. Add the grated cheese and stir until melted. You should now have a thick paste. Mix in the mustard and Worcestershire sauce and season well with black pepper. Finely slice a small part of the leek into long matchsticks and deep fry until light brown. Drain on a J cloth and season with salt.  Generously coat the haddock fillet with the rarebit sauce and place under a hot grill for around 7-8 minutes until golden brown. The fish should remain soft to touch and flake away when pressed with a fork. To finish the dish, serve in a warm bowl and garnish with the crispy leeks and chives. Perfect with toasted sourdough.

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