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James Martin's smoked haddock Welsh rarebit

For the first of two delicious cooks, James Martin’s joining us with a dish he learnt from the late Gary Rhodes. He’s making Welsh rarebit with a twist - using smoked haddock.

Smoked haddock Welsh rarebit

Serves: 2


For the rarebit

500g grated cheddar cheese

100ml bitter, milk or some of the poaching milk from the haddock

1 tsp Worcestershire sauce

1 tsp English Mustard

Few drops Tabasco

4 tbsp plain flour

2 egg yolks

2 x 200g undyed smoked haddock

600ml milk

2 sliced and skinned tomatoes

Few chives chopped mixed with 1 tbsp olive oil and 1 tsp white wine vinegar

Salt and pepper


  • For the rarebit, add the cheese to a cold pan, add all the remaining ingredients (except the plain flour and egg yolks). Heat, but don’t let it boil, and stir continuously until the cheese has melted and is smooth.

  • Add the flour, continuing to stir. The sauce will thicken. Remove from the heat and add the egg yolks. Mix them in, then pour onto a lined tray and chill.

  • Preheat the grill to high. Poach the haddock in the milk for 2-3 minutes, then drain.

  • Put the haddock onto a buttered baking tray, season. Cut the rarebit into pieces to fit, then place on top of the fish. Put under the grill for 2 - 3 minutes until golden brown.

  • Lay the sliced tomatoes onto warmed plates, drizzle over the chive dressing, season and top with fish and rarebit.

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Weekdays 10am-12:30pm