Rupert Cooper, owner and head chef of Philleigh Way Cookery School in Truro, shares his recipe for smoked mackerel rarebit
philleighway.co.uk
Serves 4
- Butter 50g, plus extra for toast
- Flour 50g
- Milk 100ml, warm
- Strong beer 150ml, warm
- Mature cheddar 250g, grated
- English mustard 2 tsp
- Worcestershire sauce 2 tbsp
- Smoked mackerel fillets 200g, skinned and flaked
- Black pepper to season
- Good bread 4 thick slices
- Rocket a handful, chopped
- Chutney to garnish
- In a small saucepan, melt the butter and then stir in the flour to make a roux. Cook through for a couple of minutes, stirring regularly to prevent the roux from burning.
- Slowly stir in the warm milk and then the beer until you have a smooth thick sauce.
- Add the cheese to the sauce and stir until it has melted and a thick paste has formed. Stir in the mustard and worcestershire sauce, then the flaked mackerel. Season with black pepper.
- Lightly toast and butter the bread and place on a baking tray. Top the slices with the mackerel mixture and cook under a hot grill for a few minutes until golden brown and bubbling.
- Garnish the smoked mackerel rarebit with rocket and your choice of chutney.
You will need
- Butter 50g, plus extra for toast
- Flour 50g
- Milk 100ml, warm
- Strong beer 150ml, warm
- Mature cheddar 250g, grated
- English mustard 2 tsp
- Worcestershire sauce 2 tbsp
- Smoked mackerel fillets 200g, skinned and flaked
- Black pepper to season
- Good bread 4 thick slices
- Rocket a handful, chopped
- Chutney to garnish
Method
- In a small saucepan, melt the butter and then stir in the flour to make a roux. Cook through for a couple of minutes, stirring regularly to prevent the roux from burning.
- Slowly stir in the warm milk and then the beer until you have a smooth thick sauce.
- Add the cheese to the sauce and stir until it has melted and a thick paste has formed. Stir in the mustard and worcestershire sauce, then the flaked mackerel. Season with black pepper.
- Lightly toast and butter the bread and place on a baking tray. Top the slices with the mackerel mixture and cook under a hot grill for a few minutes until golden brown and bubbling.
- Garnish the smoked mackerel rarebit with rocket and your choice of chutney.
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