Finnan Haddie Rarebit

1 Finnan Haddock
450ml (¾ pint) Milk
50-85g (2-3oz) Cheddar Cheese, grated
25g (1oz) Butter
25g (1oz) Plain Flour
2 Tomatoes
2 Eggs, peeled and sliced
Salt and Pepper

Clean fish, simmer in lightly salted water for 5-7 minutes.
Remove fish, remove the skin and flake the flesh.
Place tomatoes in boiling water for up to a minute to loosen skins, remove, peel and slice.
Place with fish in ovenproof fish, decorate with tomato slices.
Mix the flour with the melted butter in a saucepan.
Cook gently for 1 minute.
Gradually add the milk a little at a time, whilst whisking, to produce a smooth sauce.
Allow to boil, stirring continuously, simmer for 3 minutes.
Allow to cool slightly.
Gradually whisk in the eggs (ensuring that they do not curdle the sauce), season to taste.
Stir in the cheese.
Heat gently until the sauce thickens, do not allow to boil.
Pour the sauce over fish and tomatoes.
Sprinkle with grated cheese, place under a hot grill for a few minutes, until the top is golden brown and bubbling.
Serve immediately.

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Finnan Haddie Rarebit

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