Smoked haddock pilaf
From Cookipedia
This dish is very similar to kedgeree.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 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
Mise en place
- Preheat the oven to 200° C (400° F - gas 6), [fan oven 180° C & reduce cooking time by 10 mins per hour]
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.
Serving suggestions
Serve with salad or vegetables.
Recipe source
- Adapted from a recipe by Simon Hopkinson
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