Cod Rarebit, Serrano Ham Crisp and a Crispy Quail Egg.

Cod Rarebit, Serrano Ham Crisp and a Crispy Quail Egg.

Cod Rarebit, Serrano Ham crisp and a Crispy Quail Egg.|Fine Dining at Home

I cooked this cod rarebit dish when I had my parents visiting. It must have been good as my mother couldn’t stop talking about it! It’s such a straight forward dish to prepare and can be ready in 10minutes if prepared ahead. For those that haven’t come across rarebit before, it’s a Welsh substitute for rabbit. The tale is that a hunter would go out hunting rabbits all day, and when they returned without any, all they were left to eat was cheese on toast-Welsh “Rabbit”.

I know the general rule of thumb is not to pair cheese and fish together, but think of lobster thermidor for one. This combination is one that really works, especially with a good seasoning of Worcestershire Sauce. The serrano ham crisp is added for a textural contrast and the saltiness then helps balance the seasoning of the dish.[purerecipe]

Ingredients

    Cod Rarebit

  • 200ml Bechamel Sauce
  • 100g, grated Mature Cheddar
  • 1 Tsp Dijon Mustard
  • 10-12 drops. Worcestershire Sauce
  • 2 Egg Yolks
  • 200g/person Cod Fillet, skinned and boned
  • Crispy Quail Eggs

  • 6 Quail Eggs
  • 3 Tbsp Flour
  • 1, beaten Egg
  • 100g Breadcrumbs
  • Minted Pea Puree

  • 400g Petit Pois
  • 100ml Cream
  • 2 sprigs, leaves only Fresh MInt
  • 6 Slices Serrano Ham
  • 1kg Jersey Royal(or new potatoes)
  • 50g Butter
  • 450g Asparagus

Directions

  1. Begin by making the rarebit. Melt the cheese into the sauce, add the mustard and worcestershire sauce. Taste, put this in the fridge to solidify.
  2. Boil the quail eggs for 90 seconds and cool in ice cold water. Peel carefully. Flour, egg and breadcrumb them, then  into the egg and breadcrumbs once more. Again leave in the fridge until needed.
  3. Heat the oven to 150°c Fan, place the serrano ham on a lined baking tray, cover with lining and add another baking tray. Cook  for 15mins. Remove and allow to cool.
  4. Boil the jersey royal potatoes for 20mins. Add the butter, seasoning and some mint, crush with a fork and stir all together.
  5. Cook the peas with the cream for two minutes. Add the mint and blend with a stick blender.
  6. Cook the asparagus in a frying pan with a knob of butter over a medium heat for 6-7 minutes.
  7. For the fish, heat the grill to 150°c or medium, add the egg yolks to the rarebit and spoon on top of the fish. Grill until the top turns brown and water just starts to come out of the fish. 
  8. Heat a deep fat fryer to 170°c and fry the quail eggs until golden brown.

7 Comments

  1. Oh, no..I hope something didn’t malfunction at feedburner when I switched over to my own domain. Maybe unsubscribe and subscribe again? That said..WOW, you are truly a Master Chef, David. I don’t even know where to begin with your amazing take on cod! I love the cheddar in it..and I can only imagine how it tastes together with serrano ham, quail egg and minted pea puree. This is really genius and gorgeous, David!

  2. Absolutely stunning as usual. I love the sound of this, fish and cheese also work really nicely in fish pie!

  3. I love traditional rarebit so this one with cod is extra special! The whole plate looks fabulous David, as usual!

    Nazneen
    PS: I didn’t get this post in my inbox like I usually do, it wasn’t in my spam folder either. Did you change something?

    • Dave Crichton

      Hi Nazneen, I haven’t changed anything. I’ve noticed the same thing with other peoples’ blogposts. All of a sudden I stop receiving updates. I’ve just posted a new post now. Let me now if it turns up or not?

  4. This is exactly what I fancy for supper right now.

  5. How interesting! I had no idea that that’s why they called it Welsh rarebit! 😀

Leave a Comment

Your email address will not be published. Required fields are marked *

*

This site uses Akismet to reduce spam. Learn how your comment data is processed.