3 turbot fillets per person
250 ml lager or beer
2 tbsp plain flour
2tbsp Dijon mustard
300g Cwmglyn Farmhouse Cheese hard cheddar, grated
2 egg yolks
1 Bring the beer to the boil in a heavy bottomed pan
2. Reduce heat and whisk in flour, avoiding lumps
3. Add mustard and cheese and allow to melt slowly.
4. Remove from the heat, allow to cool slightly, then beat in eggs and fold until smooth. Cool completely.
5. To assemble, preheat a hot grill. Take three turbot fillets per person on a greased tray and brush with melted butter. Grill for 4-5 minutes until three quarters cooked. Cover with cooled rarebit and grill until browned and bubbling.
6. Lay the fillets on a bed of your favourite salad and serve.
Any white fish can be substituted for turbot. You can also experiment with smoked fish, chicken breasts or chunks of sourdough bread.
Rarebit is great for using up any bits of left over cheese so don’t feel you have to stick to one cheese type.