Thursday, 11 June 2015

Smoked Haddock Rarebit

This was really easy and quick to make too. I made it for dinner on Sunday whilst running around maniacally trying to get stuff ready for the week. I don't think I've ever made a proper rarebit before, so making a smoked haddock one was a bonus. I used smoked cod instead of haddock.

Smoked Haddock Rarebit (from WW Cook Smart Easy Everyday)
(Serves 2)
(10 WW ProPoints per serving)

2 200g smoked haddock fillets
400g frozen chopped spinach
75g Cheddar cheese, grated
2 tbsp low fat mayonnaise
1/2 tsp mustard powder
1 tsp Worcestershire sauce
few splashes of Tabasco
1/2 tsp grated nutmeg
salt and pepper

Put the haddock fillets into a microwave safe bowl and add 200ml water. Poach gently for about 5 mins until the fish is cooked, the flesh should be opaque and flake easily. Remove from the pan and set aside.

Meanwhile, cook the spinach according to the packet instructions. Drain well and when it is cool enough to handle, squeeze out any excess moisture. Divide between two individual, shallow, heatproof dishes. Season.

Remove the skin from the haddock and the lay one fillet in top of the spinach in each dish. Preheat the grill to medium.

Mix the cheese with the mayonnaise, mustard, Worcestershire sauce, Tabasco sauce and nutmeg. Spread this mixture over the fish fillets to cover them completely. Grill until browned and bubbling. Serve.

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