Grilled Haddock with Lancashire Rarebit Topping

You've enjoyed rarebit on toast - now try it as a topping for fish. The taste is sensational!



75g (3oz) Creamy Lancashire cheese

15g (1/2oz) butter

a few drops of Worcestershire sauce

freshly ground black pepper

4 x 175 - 200g (6 - 7oz) fillets of haddock

4 medium tomatoes, thinly sliced

lots of fresh green vegetables, to serve


1. Preheat the grill.

2. Crumble the Lancashire cheese into a mixing bowl and add the butter, Worcestershire sauce and some black pepper. Work the ingredients together to form a stiff paste.

3. Arrange the fish fillets on the grill rack (Cover the rack with foil first, if you like). Grill the fish for about 4 - 5 minutes, then remove from the heat.

4. Arrange the tomato slices over the top of the fish fillets, then divide the rarebit topping between them, dotting it over the surface of the tomatoes. Return to the grill for another couple of minutes or so, until the rarebit topping bubbles and browns. Serve at once, with fresh green vegetables.

Serves 4

Calories per serving 254


Cook's Tip: Cheshire or Caerphilly cheese would make good alternatives to Lancashire cheese in this easy fish dish. If you like smoked haddock, try it in this recipe - it taste good with the robust rarebit topping.