Haddock Florentine
with Choice Rarebit
Try this tasty fish recipe, where haddock fillets are grilled with a delicious rarebit topping made from grated Pilgrims Choice Vintage Extra Mature Cheddar with a dash of Worcestershire sauce and a little wholegrain mustard.
Serves 4
Ingredients
50g (2oz) butter, softened
1 tsp wholegrain or Dijon mustard
Few drops of Worcestershire sauce
110g (4oz) Pilgrims Choice Vintage Extra Mature Cheddar, grated
4 x 175 200g (6-7oz) haddock fillets
350g (12oz) fresh spinach
4 small bunches cherry tomatoes on the vine
Green vegetables, to serve
In a bowl, beat the butter, mustard and Worcestershire sauce together. Add the cheese and work together until combined.
Preheat the grill. Arrange the fish fillets on the grill rack, skin side down. Cook for about 3 minutes. At the same time, cook the spinach in a little lightly salted water for 3-4 minutes, until the leaves have wilted.
Share the rarebit mixture between the fish fillets and top each one with a small bunch of cherry tomatoes. Return to the grill and cook for 3-4 more minutes, until the cheese mixture melts and bubbles.
Drain the spinach thoroughly, squeezing out excess moisture. Share between 4 plates and top with the fish fillets and tomatoes. Serve with extra green vegetables, such as broccoli, mangetout and courgettes.
Cook's Tip
Remember that the rarebit mixture makes a fantastic snack,
spread onto toast or French bread, then grilled until browned.