Smoked Haddock Pilaf

haddock 1So there we all were, merrily eating mackerel, feeling smug about our super-eco-sustainable-fishing credentials, and then the Marine Conservation Society decided that enough was enough. Mackerel’s been downgraded to ‘eat with caution’. It’s not endangered, but it’s not exactly jumping into boats with plentiful abandon, either. We ate it too much! Slapped wrists all round.

But with haddock, I think we are still OK. For now. Sean made this last night, riffing on a Simon Hopkinson recipe (and by ‘riffing on’ I mean ‘wilfully leaving out some of the ingredients for’). It’s a woodsy, wintry way of having fish – a lot like kedgeree, but less breakfast-like.

serves four, in theory
40g butter
2 tsp garam masala
250g basmati rice
1 bay leaf
1 lemon
375ml chicken stock
400g un-dyed smoked haddock fillet, boned, skin on, cut into 4 equal portions
2 eggs, hard-boiled
2 spring onions, trimmed and sliced
handful chopped fresh coriander
seasoning
haddock 2

As I say, Sean made this, so I’m no expert in walking you through, but this is what he said:

Preheat the oven to 180 degrees. Hard boil your two eggs, peel, chop and set to one side. Melt some butter in a heavy ovenproof pot on the hob and mix a couple of tablespoons of garam masala into it, then stir in 250g basmati rice and get it nice and coated in the spicy butter. Then add the lemon zest and bay leaf and pour 375ml chicken stock over the top.

Put the fish into the pot face down, resting gently on top of the rice with the skin facing up (so you can take it off later when it’s finished cooking). Put your pot in the preheated oven for 15-20 minutes. Take it out but make sure you don’t take the lid off (this is v important – don’t even peek), so you let the rice finish cooking for about 7 minutes.

Remove the lid and gently peel the skin off the haddock with a fork, then add in the spring onions, egg, seasoning and a handful of chopped coriander. Wrap the pot in a tea towel (make sure the towel isn’t resting on the mixture) and leave for 5 minutes so the food can soak up the excess steam, and then serve with a squeeze of lemon juice.

We also had G&Ts.

scot 2

Poignantly Scottish man at bus stop, marking a disastrous weekend of rugby

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