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.

Savory Fish Seafood Cheese Brunch

Estimated Nutrition

Calories

1421.3

kcal / serving

2842.5 kcal total

Carbs

128.2g

per serving

256.4 g total

Fat

69.2g

per serving

138.4 g total

Protein

71.4g

per serving

142.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

125

Demerara Sugar

CondimentsSauces

125

Cider Vinegar

dash

Worcestershire Sauce

To taste

Wholegrain Mustard

Dairy

300

Cheddar

Grated

piece

Egg

Free-range

Fruits

600

Apricot

Stones removed, chopped

GrainsCereals

piece

English Muffin

Cut in half

NutsSeeds

clove

Garlic

Finely chopped

Parsley

Fresh, chopped, for garnish

OilsFats

Vegetable Oil

For the chutney

Vegetable Oil

For muffins

Seafood

200

Smoked Haddock Fillet

Poached in milk and flaked

Vegetables

piece

Onion

Finely chopped

piece

Red Chilli

Chopped

0.5

piece

Red Onion

Finely sliced

Method

Add apricots, sugar, and vinegar then boil for 15 minutes until sticky.

Preheat the grill to its highest setting.

Serve muffins with chutney and garnish with parsley.

Top muffins with fish, onion, and cheese mixture then grill for 4 minutes.

Mix grated cheese, egg, Worcestershire sauce, and mustard in a bowl.

Brush muffins with oil and griddle cut-side down for 2 minutes.

Heat oil in a frying pan and fry onion, chilli, and garlic for 5 minutes.