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Smoked Haddock Rarebit with Apricot and Chilli Chutney

Toasted muffins topped with poached smoked haddock and a savory cheese mixture, served with homemade spicy apricot chutney.

SavoryFishSeafoodCheeseBrunch

Estimated Nutrition

Per Serving Total
Calories 1421.3 kcals 2842.5 kcals
Carbohydrates 128.2 grams 256.4 grams
Fat 69.2 grams 138.4 grams
Protein 71.4 grams 142.8 grams
Cook Time
30 mins
Produces
2 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
125
g
Demerara Sugar
CondimentsSauces
125
ml
Cider Vinegar
1
dash
Worcestershire Sauce
To taste
15
ml
Wholegrain Mustard
Dairy
300
g
Cheddar
Grated
1
piece
Egg
Free-range
Fruits
600
g
Apricots
Stones removed, chopped
GrainsCereals
2
piece
English Muffins
Cut in half
NutsSeeds
1
clove
Garlic
Finely chopped
30
ml
Parsley
Fresh, chopped, for garnish
OilsFats
15
ml
Vegetable Oil
For the chutney
15
ml
Vegetable Oil
For muffins
Seafood
200
g
Smoked Haddock Fillet
Poached in milk and flaked
Vegetables
1
piece
Onion
Finely chopped
1
piece
Red Chilli
Chopped
0.5
piece
Red Onion
Finely sliced

Steps

  • Heat oil in a frying pan and fry onion, chilli, and garlic for 5 minutes.
  • Add apricots, sugar, and vinegar then boil for 15 minutes until sticky.
  • Preheat the grill to its highest setting.
  • Brush muffins with oil and griddle cut-side down for 2 minutes.
  • Mix grated cheese, egg, Worcestershire sauce, and mustard in a bowl.
  • Top muffins with fish, onion, and cheese mixture then grill for 4 minutes.
  • Serve muffins with chutney and garnish with parsley.