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Anchovy rarebit

Published: 6 Feb 18
Updated: 16 Sep 24

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.

Easy
December 2017

Test kitchen approved

Serves 8-10
Hands-on time 25 min

Nutrition: per serving

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

For 10

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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

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Method

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.
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.
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.