One way to serve it is on a bed of Welsh rarebit. Just in case you are not familiar with Welsh rarebit, it’s actually a hearty ale and cheese sauce that’s poured over top of toast points. It pairs well with assorted vegetables too like asparagus spears, mixed greens and brussels sprouts. We should also mention that our Welsh-style Alaskan rock fish dish would pair well with a nice glass of white wine too. With that said, here’s a quick rundown on how to put it all together.
- 6 Tanner’s Fresh Fish Processing Alaskan rock fish fillets
- Chopped herbs of choice (i.e. chives or parsley)
- 12 slices French bread, buttered and toasted
- 1.5 cups Shredded cheese, sharp cheddar
- 2 dashes Worcestershire sauce
- 6 slices Crispy bacon, chopped
- ½ cup Dark ale (your choice)
- ½ tsp. Spanish paprika
- ½ tsp. Cayenne pepper
- 2 tbsp. Whole milk
- 1 tsp. Dry mustard
- 1 Whole egg yolk
- 2 tbsp. Butter
Start by buttering the bread slices and toasting them in your broiler or toaster oven. Then set them aside and work on creating the Welsh rarebit. The whole sauce making process should only take approximately 15 minutes from start to finish.
To assemble the sauce, place a saucepan over low heat. Add the butter to the pan first. Proceed by slowly whisking in the flour, milk, ale and seasonings. When that is well combined, whisk in the cheese. Once the rarebit sauce is lump free, remove it from the heat and whisk in the egg yolk. Then pour it over the toast. Garnish the cheese toast with the bacon crumbles and chopped herbs.
Continue by lightly poaching the Alaskan rock fish in water or white wine (approx. 10 minutes). Afterward, place the poached Alaskan rock fish on top of the Welsh rarebit and serve it with the vegetables of your choice.
To learn more about Alaskan rock fish and how to incorporate it into your next dinner party, contact us. We have all of the fresh Alaskan seafood that you’ll need to nourish your family and friends year round.