INGREDIENTS
Meat from 1 fresh crab, brown & white
60g smoked haddock, poached
5 pieces asparagus
1 tbsp wholegrain mustard
150ml double cream
750ml whipping cream
200g cheddar cheese
2 egg yolks
2 slices brioche
1 small chopped onion
Cayenne pepper
Basil
Curry powder
50g butter
Thyme
Bay leaves
Flour
Nutmeg
Honey
Recipe continues
METHOD
Sweat the onion with the cayenne pepper. Add the haddock and double cream and poach the haddock. Once cooked remove the fish.
Add the mustard and reduce. Add the cheese and allow to melt.
Cook the asparagus with a touch of oil, salt pepper and a pinch of sugar.
Toast the brioche in a hot pan.
Combine the crab and the haddock and fold in the cheese, add the whipped cream and egg yolk.
Place the asparagus on the brioche and top with the rarebit. Glaze under a hot grill.