Smoked haddock with melting Marmite rarebit on grilled salt and pepper plum tomatoes

Smoked haddock with melting Marmite rarebit on grilled salt and pepper plum tomatoes - Serves 4

Ingredients for Marmite rarebit

350g cheddar cheese

75ml milk

50g plain flour

25g fresh white bread crumbs

1 teaspoon English mustard powder

2 tablespoons Marmite

salt and pepper

1 egg

2 egg yolks

Method

Put the cheddar into a pan and add the milk. Slowly melt the two together over a low heat, not allowing to boil.

When the mixture is smooth and just begins to bubble, add the flour, bread crumbs, mustard and Marmite and cook for a few minutes, stirring over a low heat until the mixture comes away from the sides of the pan and begins to form a ball shape.

Season with salt and pepper and leave to cool. When cold, place the mixture in a food processor and slowly add the egg yolks. Chill for a few hours before using.

Ingredients for smoked haddock

4 x 100g smoked haddock fillet

4 x rarebit (recipe opposite)

4 large plum tomatoes, halved lengthways

coarse sea salt and cracked black pepper

knob of butter

olive oil

Marmite

Method

Each portion of haddock needs to be topped with a generous slice of the Marmite rarebit. This can be rolled by hand, creating a 4-5mm portion ready to sit on top of the fish and trim for a neat finish.

The rarebit mix can also be rolled between two sheets of clingfilm, refrigerating to firm before peeling away the film and cutting to size required. Excess mix can be chilled for up to a week, or frozen.

Drizzle olive oil on the tomatoes flat side up on a baking tray. Top each with a knob of butter and season with the salt and pepper, squeezing a little Marmite on top of each.

Put the Marmite rarebit haddock portions beneath a pre-heated grill, colouring to a golden brown before lowering them to the next shelf down.

The tomatoes can now be placed above the haddocks, cooking for 8-10 minutes and tender. The heat created beneath the tomatoes will be enough to complete the cooking of the haddocks.

To serve, arrange the tomatoes on the plate, finishing with the golden brown Marmite rarebit smoked haddock.

A little olive oil can be drizzled over the fish before serving.