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Fillet of undyed smoked haddock milk coriander seeds chilli powder turmeric onion celery olive oil Basmati rice salt eggs cream butter handful of flat leaf parsley lemon
Viewed: 41 - Published at: 6 years agoIngredients
- 300 g (10.6oz) Fillet of undyed smoked haddock
- 400 ml (14.1fl oz) Whole milk
- 1 tsp Crushed coriander seeds or green coriander seeds
- 0.25 tsp Chilli powder
- 0.25 tsp Turmeric
- 1 Small onion, peeled and finely chopped
- 1 Stick of celery, trimmed and finely chopped
- 1 tbsp Olive oil
- 200 g (7.1oz) Basmati rice
- 1 Good pinch of salt and plenty of pepper
- 4 Eggs
- 50 ml (1.8fl oz) Double cream
- 25 g (0.9oz) Butter
- 1 Handful of flat leaf parsley, roughly chopped
- 1 Lemon, cut into wedges
Method
- Put the fish in a saucepan, with the milk, coriander seeds, chilli powder and turmeric, bring to the boil and simmer gently for 5 minutes.
- Remove from the heat and leave for a further 5 minutes for the flavours to infuse.
- Carefully remove the fish, reserving the milk.
- Gently fry the onion and celery in a little oil in a large saucepan until soft and translucent.
- Stir in the rice, season with salt and pepper and add the reserved milk.
- Bring to the boil, turn the heat down to low, cover and leave for 12 minutes.
- Remove the rice from the heat, covered, for a further 5 minutes.
- Meanwhile, bring a pan of water to a boil and add the eggs, simmering for 5 minutes.
- Remove with a slotted spoon and put straight into a bowl of cold water.
- Flake the fish, discarding the skin and any bones, and peel the eggs.
- Return the cooked rice to a low heat and remove the lid.
- Add the cream, butter, parsley and fish, and season with salt and plenty of pepper.
- Stir to melt the butter and serve with an egg and a wedge of lemon.
- You might cut the eggs in half for presentation purposes.
- though there's something pleasing about cutting into a perfectly runny egg.
- As an alternative, you could add a little poached salmon to this too or toss through some flakes of hot-smoked trout when adding the poached fish at the end.
- Or, try using quails eggs instead of hens.
- Three per person should do.
