deliciouslyorkshire | Recipes | Whitby Smoked Haddock with Olde York Rarebit

A delicious summer starter combining Whitby haddock with Olde York cheese and Black Sheep Ale.

Brought to you by Stephanie Moon – deliciouslyorkshire Champion of the year 2009-2010 and Rudding Park – a privately owned luxury hotel and golf course set in beautiful Parkland within easy access of both York and Leeds.

Method

1. Firstly put the milk on to boil.
2. Melt the butter in a pan, and then add the flour. Mix together ensuring there are no lumps and cook the mixture until it smells a little like shortbread biscuits, take care not to over cook it as it will burn. This is called a roux.
3. Next add the milk slowly to the roux and mix it in gradually, this will bind together to form a thick sauce. Continue mixing so there are no lumps.
4. Add the Olde York cheese and beat in with a wooden spoon.
5. In a separate pan boil the Black Sheep Ale, mustard and Worcestershire sauce and reduce by half, then add this to the thick cheese sauce. Season this well and allow to cool slightly.
6. Finally beat in the egg yolks one by one.
7. When the mix is ready, spread it over the smoked haddock and cook in a hot oven at 180°C for 7-12 minutes depending on the thickness of the haddock fillet.
8. Serve with some Sand Hutton salad leaves tossed with a squeeze of lemon and some Wharfe Valley rape seed oil.