Rarebit and fennel salad

1 servings

Ingredients

Quantity Ingredient
50 grams Roquefort cheese
1 tablespoon Milk
1 tablespoon Fresh chopped parsley
1 100 gram piece undyed smoked haddock
1 small Fennel bulb; shredded
½ Red onion; finely chopped
Garlic clove; crushed
1 Red finger chilli; deseeded and
Finely chopped
1 tablespoon Chopped fresh chervil
4 tablespoons Extra virgin olive oil
Salt and freshly ground black pepper

Directions

Preheat the oven 220c/425f and heat the grill.

1 Mix the cheeses with the milk and parsley. Season with pepper.

2 Place the fish in a small ovenproof dish, cover with the cheese mixture and bake in the oven for 6-7 minutes. Mix the fennel with the onion, garlic and chilli.

3 Make a dressing with the chervil and oil. Season generously and dress the fennel. Finish the rarebit under the grill - it should be golden and bubbling - and then serve with the salad.

Converted by MC_Buster.

Per serving: 774 Calories (kcal); 70g Total Fat; (79% calories from fat); 15g Protein; 26g Carbohydrate; 47mg Cholesterol; 1036mg Sodium Food Exchanges: 1 Grain(Starch); 1½ Lean Meat; 1 Vegetable; 0 Fruit; 13 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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