Smoked haddock pilaf
This dish is very similar to kedgeree.
- 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
- Preheat the oven to 200° C (400° F - gas 6), [fan oven 180° C & reduce cooking time by 10 mins per hour]
- 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.
- Adapted from a recipe by Simon Hopkinson
There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.
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