Anchovy rarebit
  • Serves icon Serves 8-10
  • Time icon Hands-on time 25 min

Lucas Hollweg recommends eating this rarebit just as it is or posh it up on delicate slivers of toast with capers and shallots. It’s a salty, savoury canapé that pairs wonderfully with a glass of Sherry.

Nutrition: per serving

Calories
285kcals
Fat
16.3g (9g saturated)
Protein
14.2g
Carbohydrates
18.5g (1.7g sugars)
Fibre
1g
Salt
1.7g
Calories
285kcals
Fat
16.3g (9g saturated)
Protein
14.2g
Carbohydrates
18.5g (1.7g sugars)
Fibre
1g
Salt
1.7g

For 10

Ingredients

  • 1 tbsp butter
  • 
12 anchovy fillets in olive oil, drained, plus extra to serve
  • 1 tbsp plain flour
  • 75ml dry white wine
  • 100ml whole milk
  • 
350g farmhouse cheddar, grated
  • 
30g fresh breadcrumbs
  • 
1 ½ tbsp dijon mustard
  • 
Pinch cayenne pepper
  • Splash Worcestershire sauce
  • 
2 medium free-range egg yolks
  • Sourdough toast to serve
  • 2 tbsp baby capers
  • 2 tbsp finely chopped shallot (optional) to serve

Method

  1. Melt the butter in a large pan, add the anchovies and stir over a low heat until completely disintegrated. Add the flour and stir for a minute or two. Stir in the wine to make a paste, then beat in the milk until combined. Add the cheese and stir over a gentle heat, without boiling, until the cheese has completely melted.
  2. Add the breadcrumbs, mustard, cayenne pepper and Worcestershire sauce and beat together. Remove from the heat and leave to cool for 
5 minutes, then briskly beat in the egg yolks until combined. Leave to cool, then cover and chill until needed.
  3. Heat the grill to high. Spread the rarebit about 1cm thick on slices of sourdough toast and grill for a minute or two until bubbling and tinged with gold on top. Either eat as it is, with a green salad alongside, or slice into more delicate soldiers, topping each one with an extra anchovy and serving with drinks. Add a sprinkling of capers and shallots if you fancy it.

delicious. tips

  1. You could also serve the warm rarebit as a dip for crudités, if you prefer.

  2. Make up to a week ahead and keep in a sealed container in the fridge.

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