Print This Page

List of ingredients for Smoked haddock pilaf


* 40g Groundnut oil
* 1 Scotch bonnet Chilli, chopped
* Garlic, to taste, chopped
* 1 small piece Fresh ginger, peeled and finely chopped
* 2 teaspoons Pakistani basar
* 250g Basmati rice
* 1 Bay leaf
* Salt and Freshly ground black pepper
* 375ml Fish stock
* 400g un-dyed Smoked haddock fillet, boned, skin on, cut into 4 equal portions
* 2 free-range Eggs, hard-boiled, peeled, Grated
* 2 Spring onions, trimmed, finely sliced
* Fresh Coriander, to taste, chopped

===Method===
* Heat the Oil in a large, heavy-based saucepan.
* Add the Chilli, Garlic and Ginger and sauté for a minute or two.
* Add the Pakistani basar and cook for a further few seconds, stirring constantly.
* Add the Rice and stir until it is well coated with the Oil.
* Add the Bay leaf, and the seasoning.
* Pour over the Stock, bring to a Simmer, and remove from the heat.
* Tip the Rice mixture into a Casserole dish.
* Arrange the Fish on the top, pushing it slightly under the surface.
* Cover and cook for 20-25 minutes.
* Remove from the Oven, then leave to stand for 5-7 minutes without removing the lid.
* Take off the lid, remove the skin from the Fish and immediately add the Grated Egg, spring Onions and Coriander.
* Using two forks, gently mix the Rice, while also breaking the Fish into flakes and mixing everything else in as you go.
* Remove the Bay leaf and cover with a Tea towel, and the lid.
* Leave for a further 5 minutes to remove any excess Steam.
* Mix again lightly and serve directly from the dish onto hot plates.

______________________________

Recipe from: https://www.cookipedia.co.uk/wiki/index.php/Smoked_haddock_pilaf

© www.cookipedia.co.uk - 2024

Return to recipe page