A ” signature” dish from ” Rhodes Around Britain” by Gary Rhodes.
Ingredients
- 6 ripe plum or salad tomatoes
- sea salt and pepper
- 4 x 100g pieces undyed smoked haddock
- 175 g Welsh Rarebit mix
- 1 tbsp finely snipped fresh chives
- 150 ml Basic Vinaigrette
Servings:
Instructions
- Preheat the oven to 180 C, 160 Fan Gas 4 and preheat the grill to medium. Slice the tomatoes and arrange overlapping on individual plates . Sprinkle with a little salt and pepper.
- Put the fish into a buttered flameproof dish. Divide the rarebit mix into four pieces and pat out on your hands to about 2-3mm thick. Lay it on top of the haddock.
- Colour under the grill until golden then finish in the preheated oven for 3-4 minutes.
- Add the chives to the Vinaigrette and spoon over the tomatoes. When the haddock is cooked place on top of the tomatoes and serve,
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