Gary Rhodes Smoked Haddock Welsh Rarebit [BEST]

We both like smoked haddock, but I don't like the smell when it's cooked. It seems to stink out the whole house for days.I usually cook it in the microwave covered with clingfilm for a few minutes.Is there any other way to cook it with less smell?

Gary Rhodes Smoked Haddock Welsh Rarebit

I made a rissotto with smoked haddock, leeks and spinach the other night, delicious.I don't find the smell a problem at all, as others have said, put the packaging & skin in the bin, well wrapped up in unwanted supermarket plastic bags.

This smoked haddock omelette, which has been on The Hand & Flowers menu pretty much since we opened, started off as a lobster one. But I took a sharp, commercial learning curve early on. Starting out, of course, we had no accolades and were relatively unknown, so there was no reason for customers to spend what, at the time, was the equivalent of 30 or 35 on an omelette, even if it had lobster in it!

Check the smoked haddock for any tiny pin bones. Bring the milk to the boil in a wide-based saucepan. Carefully lay the smoked haddock in the pan, ensuring it is covered by the milk. Place a lid on the pan, turn off the heat and leave the fish to poach in the residual heat for about 10 minutes. Once the haddock is cooked, remove it from the milk and gently flake the fish into a tray lined with greaseproof paper. Cover the tray with cling film and place in the fridge until ready to serve.Pass the milk through a fine chinois into a clean saucepan and keep to one side.

Omelette glaze4 tbsp warm smoked haddockbéchamel (see left)4 tbsp hollandaise sauce(see page 403)4 medium free-range egg yolksSea salt and freshly ground pepper

Crack the eggs into a jug blender and blend briefly to combine. Pass through a chinois into a measuring jug. Place 4 individual omelette pans (we use Staub) over a low heat. Take the smoked haddock from the fridge, remove the cling film and lay on a grill tray. Warm under the salamander or grill. To each omelette pan, add 1 tbsp butter and heat until melted and foaming. Pour the blended egg into the pans, dividing it equally. Using a spatula, gently move the egg around in the pans until they start to firm up. Remove from the heat; you want the eggs to be slightly loose, as they will continue to cook off the heat.

I'm firmly of the opinion that a proper English Breakfast is one of our greatest contributions to civilisation. Taken sitting at a shiny mahogany table; with the bright morning light streaming in through the windows, bouncing off the polished silver. Starched white linen napkins, silver toast racks, little pots for the hot, tangy English mustard. Chafing dishes on the sideboard. Kedgeree, kippers, grilled sausages, devilled kidneys, toast, Seville orange marmalade, grilled bacon, grilled tomatoes, eggs both poached and scrambled, smoked haddock, porridge, Earl Grey tea, black coffee.

Mix a cup of Béchamel Sauce with three tablespoons of Hollandaise Sauce. Add the remaining smoked haddock flakes and fold in a largish tablespoon of whipped double cream. Cover the omelette with this mixture, sprinkle with some freshly grated Parmesan Cheese and bake under a hot grill until glazed.

Meanwhile, cook some smoked haddock fillets (preferably undyed) in a mixture of milk and water, with a few peppercorns and a bay leaf. Bring to a simmer, and then turn off the heat, and let the fish sit in the hot milk and water (with a lid on) until cooked. This is the best way to poach smoked haddock.