- 50ml white wine
- 250ml/9oz milk
- 200g/7oz kippers
- 50g/2oz flour
- 50g/2oz butter
- 250g/9oz strong cheddar, grated
- 1 tsp English mustard
- 2 tbsp Worcestershire sauce
- Juice of 1 lemon
- 25g/1oz chopped parsley
- 4 eggs for poaching
- 1 tbsp vinegar
- 4 large slices crusty bread
- Pour the white wine into a pan and reduce it down by half to burn off the alcohol. Add the milk and bring it up to a gentle simmer.
- Slide in your kipper fillets and cook for 1 minute. Than remove the pan from the heat allowing the milk to infuse and the kippers to finish cooking.
- Next melt the butter and add in the flour to form a roux.
- Remove the kippers from the infused milk and slowly, little by little stir the milk into the roux to make your sauce.
- Bring the sauce up to the boil stirring constantly to avoid it turning lumpy.
- Next add in the mustard, worcestershire sauce, cheddar cheese, lemon juice, and chopped parsley to the sauce.
- Flake up the kipper fillets which should by now be cool enough to handle and add them to the sauce.
- Toast four slices of your favourite crusty bread under a hot grill then spoon a generous helping of your kipper sauce on top.
- Next bring a pot of water to the boil, add the vinegar, and gently crack in the eggs. Poach for about 4 minutes so the yolks remain soft and molten. Than drain well on kitchen paper.
- Glaze your rarebits under the hot grill till golden and bubbling, top with the soft poached eggs and serve immediately.
alternative fish – smoked haddock or cod