{"id":163,"date":"2020-12-20T17:59:50","date_gmt":"2020-12-20T17:59:50","guid":{"rendered":"https:\/\/www.fraser-clark.com\/food\/?p=163"},"modified":"2020-12-21T19:34:58","modified_gmt":"2020-12-21T19:34:58","slug":"smoked-haddock-welsh-rarebit","status":"publish","type":"post","link":"https:\/\/www.fraser-clark.com\/food\/archives\/163","title":{"rendered":"Smoked Haddock Welsh Rarebit"},"content":{"rendered":"\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\"><p>This Smoked Haddock Welsh Rarebit recipe is inspired by the late, great, Gary Rhodes and his love of brilliant local ingredients. It&#8217;s a simple but outstanding dish. The rarebit keeps in the fridge brilliantly for around a week too and can be used on toast!<\/p><cite>James Martin<\/cite><\/blockquote>\n\n\n\n<p>(Originally from <a href=\"https:\/\/www.jamesmartinchef.co.uk\/recipes\/smoked-haddock-welsh-rarebit\/\" target=\"_blank\" rel=\"noreferrer noopener\">https:\/\/www.jamesmartinchef.co.uk\/recipes\/smoked-haddock-welsh-rarebit\/<\/a>)<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Rarebit<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>2 egg yolks<\/li><li>150g creme fraiche<\/li><li>1 teaspoon english mustard powder<\/li><li>100g grated (uncoloured) cheddar cheese<\/li><li>salt &amp; pepper<\/li><li>tabasco sauce<\/li><li>1 tablespoon flour<\/li><li>dash of milk (or beer!)<\/li><li>worcestershire sauce<\/li><li>25g butter<\/li><\/ul>\n\n\n\n<p>Make roux with butter and flour &#8211; add milk\/beer (basically &#8211; make a white sauce).<\/p>\n\n\n\n<p>Add eggs and everything else.<\/p>\n\n\n\n<p>Set aside to cool.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Method<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>Poach pre-smoked haddock fillets in milk<ul><li>If you want, you can use this milk for the rarebit<\/li><\/ul><\/li><li>Take out the fish, and cover with the rarebit<\/li><li>Grill in the oven<\/li><\/ul>\n\n\n\n<p>Serve on sliced, deskinned tomatoes with chives and olive oil.<\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Rarebit on smoked haddock (instead of on bread) &#8211; James Martin<\/p>\n","protected":false},"author":2,"featured_media":164,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[33,13,11,16],"class_list":["post-163","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","tag-cheese","tag-fish","tag-main","tag-seafood"],"_links":{"self":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/163","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/comments?post=163"}],"version-history":[{"count":2,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/163\/revisions"}],"predecessor-version":[{"id":167,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/163\/revisions\/167"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media\/164"}],"wp:attachment":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media?parent=163"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/categories?post=163"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/tags?post=163"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}