SMOKED HADDOCK RAREBIT

SMOKED HADDOCK RAREBIT

Serves 2

Points per recipe 11½

Points per serving 5½

  

2 x 200g smoked haddock fillets

400g frozen chopped spinach

75g half fat cheddar cheese, grated

2 tbsp low fat mayonnaise

½ tsp mustard powder

1 tsp Worcestershire sauce

shake of Tabasco sauce

½ tsp grated nutmeg

salt & pepper

Put haddock into a non stick frying pan and add 200 ml water.  Poach gently for 6-8 mins until cooked.  The flesh should be opaque and flake easily.

Meanwhile, cook the spinach according to pack instructions, squeeze out excess moisture and transfer to two individual heatproof dishes.  Season with a little salt & pepper.

Remove the skin from the haddock, and lay on top of the spinach.  Preheat the grill.

Mix the cheese with the mayonnaise, mustard powder, Worcestershire sauce, Tabasco & nutmeg.  Spread this over the haddock fillets, to cover them completely.  Grill until browned and bubbling and serve at once.

Tip: You can serve this with a poached egg on top, remembering to add the 1½ pts for the egg.