Title: Rarebit And Fennel Salad
Categories: Ready stead, Emp
Yield: 1 servings

50 g Roquefort cheese
1 tb Milk
1 tb Fresh chopped parsley
1 100 gram piece undyed smoked
-haddock
1 sm Fennel bulb; shredded
1/2 Red onion; finely chopped
Garlic clove; crushed
1 Red finger chilli; deseeded
-and
Finely chopped
1 tb Chopped fresh chervil
4 tb Extra virgin olive oil
Salt and freshly ground
-black pepper

Preheat the oven 220c/425f and heat the grill.

1 Mix the cheeses with the milk and parsley. Season with pepper.

2 Place the fish in a small ovenproof dish, cover with the cheese mixture
and bake in the oven for 6-7 minutes. Mix the fennel with the onion, garlic
and chilli.

3 Make a dressing with the chervil and oil. Season generously and dress the
fennel. Finish the rarebit under the grill - it should be golden and
bubbling - and then serve with the salad.

Converted by MC_Buster.

Per serving: 774 Calories (kcal); 70g Total Fat; (79% calories from fat);
15g Protein; 26g Carbohydrate; 47mg Cholesterol; 1036mg Sodium Food
Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 13 Fat;
0 Other Carbohydrates

Converted by MM_Buster v2.0n.