Ingreadient :

• 2 x 200g smoked haddock pieces
• 500ml milk
• 500g cheddar cheese, grated
• 100ml milk
• 1 tsp Worcester sauce
• 1 tsp English mustard
• Few drops of Tabasco
• 2 tbsp plain flour
• 1 egg yolk
• 2 x 200g smoked haddock
•  sliced skinned tomatoes and a few chopped chives coated in olive oil
• 2 Arbroath smokies
• 75g butter
• 2 x 200g haddock darne
• Knob of butter
• Salt and pepper
• 1 shallot, sliced
• 100ml white wine
• 500g mussels
• 500g fresh clams, cleaned
• 50ml double cream
• 100g samphire
• 1 tomato, skinned and diced

Direction :

1. Preheat the grill to high
2. Poach the haddock in milk for 3 to 4 minutes, and then drain.
3. Gently melt the cheese in a pan, add all the remaining ingredients, gently allowing it to bubble. Chill in a shallow tray.
4. Place the haddock into ovenproof dishes, top with the rarebit, then grill until bubbling and slightly charred.
5. Lay the tomatoes onto plates, drizzle over with the chive and oil. Finish by topping with the fish.
6. Preheat the oven to 200C
7. Wrap the fish in paper, dot with butter, then pop on a tray and bake for 10 minutes.
8. Heat the oven to 200C
9. Lightly salt the fish for 10 minutes, then brush off.
10. Butter a small baking tray, and then sit the fish on top. Roast for 8 minutes.
11. To cook the sauce, pop the shallot, wine, clams, mussels, tomato and cream in a pan with a lid , and proceed to cook for 3 to 4 minutes.
12. To serve, spoon the sauce onto plates and top with the fish.