Smoked haddock rarebit

Method

1. Pour the milk into a large saucepan, add the bay leaf, peppercorns, parsley stalks and haddock fillets (skin side-up) and bring to the boil over a medium heat. Remove from the heat, cover and allow to cool.

2. Once cooled, remove the haddock from the liquid, put it on a plate and place to one side.

3. In a separate saucepan, gently melt the butter with the flour, stirring to make a paste. Strain the poaching milk into the butter-and-flour paste. Do this slowly, bit by bit, to ensure a smooth consistency, stirring continuously, until all the milk has been added.

4. Cook for 5 minutes, then remove from the heat. Add the grated Cheddar and the mustard.

5. Remove the skin from the haddock and flake the flesh into the sauce. Add the egg yolks, Worcestershire sauce, lemon juice, finely chopped parsley and freshly ground pepper. No need to add salt as there is already enough in the haddock.

6. Pour the mixture into a bowl, cover and place in the refrigerator.

7. Preheat a hot grill and toast the bread on full heat until lightly browned on one side only.

8. Remove and spread the finely chopped tomatoes over the un-toasted side. Now add a good dollop of the rarebit mixture to each slice of tomato bread and grill until golden brown.