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Smoked haddock pilaf
Info
A very versatile dish that is just as delicious when served for brunch, lunch or dinner.
Ingredients
Method
Ingredients
- 450g smoked haddock fillets
- 600ml water
- 1 lemon (juice only)
- 6 Bart black peppercorns
- 1 Bart Bay Leaf
- 2tbsp olive oil
- 1 onion (chopped)
- 225g easy cook basmati rice
- 1tsp Bart Ground Coriander
- 1tsp Bart Ground Cumin
- 1 Bart Cinnamon stick
- 50g sultanas
- 50g cashew nuts (toasted)
- 3tsp Bart Parsley
- 2 hard boiled eggs (quartered)
Method
- Place the haddock in a large wide pan with the water, lemon juice, peppercorns and bay leaf. Bring to the boil and simmer gently for 10 minutes until the fish is cooked. Remove the fish, discard the skin and flake, removing any bones. Strain the cooking liquid into a pan and reserve.
- Heat the oil in a large saucepan and cook the onion gently for 10 minutes until soft. Add the rice, coriander, cumin and cinnamon stick and stir fry for 2 minutes.
- Reheat the reserved cooking liquid and stir into the rice. Bring to the boil then lower the heat to simmer. Cover and cook for 15 minutes or until the rice is tender and the liquid has been absorbed. Remove the cinnamon stick and add the sultanas and cashew nuts.
- Season with salt and pepper and stir in the parsley. Carefully fold in the flaked fish and heat gently for a few minutes until the haddock is hot. Serve, garnished with the hard-boiled eggs.
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