Smoked haddock with Welsh rarebit and remoulade recipe
 This is a different take on a Welsh rarebit as, instead of the rarebit being served on bread or toast, it is served on smoked haddock. 75ml/2½fl oz full-fat milk 350g/12oz mature cheddar12g/½oz plain flour½ tbsp English mustard powder 25g/1oz fresh or dried breadcrumbs few splashes Worcestershire sauce 1 free-range egg, plus 1 free-range egg yolk 2 x 200g/7oz natural smoked haddock filletssalt and freshly ground black pepper 75ml/2½fl oz full-fat milk 350g/12oz mature cheddar 12g/½oz plain flour ½ tbsp English mustard powder 25g/1oz fresh or dried breadcrumbs few splashes Worcestershire sauce 1 free-range egg, plus 1 free-range egg yolk 2 x 200g/7oz natural smoked haddock fillets salt and freshly ground black pepper ¼ celeriac, peeled and diced large pinch salt 1 Braeburn apple, cored and diced splash cider vinegar 1 tsp wholegrain mustard 2 tbsp olive oil 2 tbsp chives, choppedsalt and freshly ground black pepper ¼ celeriac, peeled and diced large pinch salt 1 Braeburn apple, cored and diced splash cider vinegar 1 tsp wholegrain mustard 2 tbsp olive oil 2 tbsp chives, chopped salt and freshly ground black pepper Method To make the smoked haddock with Welsh rarebit, heat the milk and cheese in a saucepan until the cheese has melted. Add the flour, mustard and breadcrumbs. Beat until it comes away from the sides of the pan. Season with salt and pepper and add the Worcestershire sauce. Leave to cool and then beat in the egg and egg yolk. Chill in the fridge for about an hour before using. Roll out the mixture on a work surface and cut to the size of the fish. Preheat a grill to high and place the rarebit-topped fish under the grill to blister before finishing off in the oven for 2–3 minutes at 200C/180C Fan/Gas 6.To make the remoulade, place the celeriac in a colander and sprinkle with the salt. Leave for 20 minutes to soften. Rinse the salt off and place in a bowl. Mix with the apple, vinegar, mustard and oil. Season well and stir in the chives. Serve the haddock with the remoulade. To make the smoked haddock with Welsh rarebit, heat the milk and cheese in a saucepan until the cheese has melted. Add the flour, mustard and breadcrumbs. Beat until it comes away from the sides of the pan. Season with salt and pepper and add the Worcestershire sauce. Leave to cool and then beat in the egg and egg yolk. Chill in the fridge for about an hour before using. To make the smoked haddock with Welsh rarebit, heat the milk and cheese in a saucepan until the cheese has melted. Add the flour, mustard and breadcrumbs. Beat until it comes away from the sides of the pan. Season with salt and pepper and add the Worcestershire sauce. Leave to cool and then beat in the egg and egg yolk. Chill in the fridge for about an hour before using. Roll out the mixture on a work surface and cut to the size of the fish. Preheat a grill to high and place the rarebit-topped fish under the grill to blister before finishing off in the oven for 2–3 minutes at 200C/180C Fan/Gas 6. Roll out the mixture on a work surface and cut to the size of the fish. Preheat a grill to high and place the rarebit-topped fish under the grill to blister before finishing off in the oven for 2–3 minutes at 200C/180C Fan/Gas 6. To make the remoulade, place the celeriac in a colander and sprinkle with the salt. Leave for 20 minutes to soften. Rinse the salt off and place in a bowl. Mix with the apple, vinegar, mustard and oil. Season well and stir in the chives. To make the remoulade, place the celeriac in a colander and sprinkle with the salt. Leave for 20 minutes to soften. Rinse the salt off and place in a bowl. Mix with the apple, vinegar, mustard and oil. Season well and stir in the chives. Serve the haddock with the remoulade. Serve the haddock with the remoulade.