4 skinless smoked haddock fillets, about 150 g (5 oz) each
salt and pepper
50 g (2 oz) watercress
4 tomatoes, sliced
Heat the cider in a small saucepan until warm.
Melt the butter in a separate small saucepan, then stir in the flour to make a roux. Cook for 1–2 minutes, then gradually whisk in the cider and cook, stirring continuously, until the sauce is thick and smooth. Add the cheese, mustard and Worcestershire sauce and stir until the cheese has melted. Season to taste.
Cook the haddock under a preheated hot grill for 3 minutes on each side or until just cooked through.
Spoon the rarebit mixture on to the fish and grill for a further 2–3 minutes until bubbling and golden. Serve on a bed of watercress and sliced tomato.