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Fran, the head chef at The White Horse, Brancaster and her husband Phil ('Smokey Phil') also own Staithe Smokehouse (which is located at the bottom of The White Horse's garden). Thanks to Fran for sharing this smokey haddock rarebit recipe with us.
"There are no chemicals or dyes used in our traditional smoking process, just the use of the best oak shavings and allowing more time for preparation and saturation resulting in the perfectly smoked product' ….. just delicious." -Smokey Phil
Bake haddock in oven at 180′ C for 8 mins or until flaky.
Melt butter on a moderate heat until it starts to foam.
Add flour & stir making a roux. Cook for 5 minutes.
In a separate pan warm the beer. Slowly add to roux in stages, whisk until silky & smooth.
Turn off heat, add cheese & mix.
Add mustard & Worcestershire sauce to taste. If you would like more mustard, add now.
Remove skin from haddock, any visible bones & flake into mixture. Gently stir.
Slice bread, toast on one side. Spoon mixture onto untoasted side.
Place back under grill until golden brown.