Smoked haddock rarebit
PUBLISHED: 20:50 02 March 2014 | UPDATED: 20:50 02 March 2014
EMMA WICKS began at the Essex Rose in Dedham as an assistant manager in April 2012. When she left school with skills in maths and cooking a friend told her about the City & Guilds in Cookery at the Colchester Institute and she’s been involved in food ever since. ‘I’m mostly kitchen-based. We have a set menu, but all the tea rooms put on specials. We have 70 covers, however, on a bank holiday we can cater for up to 300.’ Open from 9am for breakfast, the Essex Rose offers lunches and afternoon teas too, including the traditional three-tiered high teas with all the trimmings. Here Emma shares her recipe for a deliciously satisfying supper for six.
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The Essex Rose
1kg natural smoked haddock
8 ripe tomatoes
450g mature cheddar (grated)
150ml of double cream
3 tbsp of Tiptree Hot English Mustard
Splash of Worcester Sauce
Heat oven to 180°C. Cut a cross in the tomatoes, place in a bowl and pour boiling water over them. After 15 seconds, pour away the boiling water and cover with cold water for 1 minute. Peel and deseed the tomatoes, then chop into 1cm dice. Place the tomatoes at the bottom of a buttered oven-proof dish approximately 8 x 12 inches.
Check the smoked haddock for bones and remove if necessary. Cut the fish into 2 inch pieces and arrange over the tomatoes, overlapping with more fish if necessary.
In a microwaveable proof bowl add the cheese, eggs, cream, Tiptree mustard and Worcestershire Sauce and mix. Put in the microwave for 30 seconds to help melt the cheese.
Pour the cheese mixture over the fish and place the dish in the pre-heated oven for 30 minutes until golden brown.
Serve with buttered new potatoes and seasonal green vegetables – purple sprouting broccoli works particularly well.