Smoked Haddock Pilaf..Recipe

[Ally]

Watched Simon Hopkinson making this on Saturday Kitchen this morning.

Simple recipe but I was actually drooling watching him eating it.

I am definitely making this next Saturday.

[debih]

I love smoked haddock.

I'll have to look that one up

[Rodo]

Any chance of putting the recipe on here?

[Rodo]

A friend has just emailed me the recipe thanks.

[Lozzles]

I love smoked haddock.

I'll have to look that one up

Me too

[Ally]

Ingredients:

40g/1½oz butter
2 tsp garam masala
250g/9oz basmati rice
1 bay leaf
1 lemon, zest only
2 mild green chillies, seeded, chopped
1 small piece fresh root ginger, peeled, finely grated
Salt and freshly ground black pepper
375ml/13fl oz light chicken stock
400g/14oz 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
1 tbsp chopped fresh coriander
Lemon juice, to serve



Preheat the oven to 180C/350F/Gas 4.
Melt the butter in a large, heavy-based lidded casserole dish. Add the garam masala and allow to sizzle gently for a moment or two. Tip in the rice and stir around until the grains are well coated with this spicy butter.
Add the bay leaf, lemon zest, green chilli, ginger and a touch of salt and freshly ground black pepper. Pour over the stock, bring up to a simmer, then lay the fish on top, gently submerging it under the surface. Put on the lid and cook in the oven for 15-20 minutes.
Remove from the oven, then leave to stand for 5-7 minutes without removing the lid; this is important - it allows the rice to finish cooking.
Take off the lid, remove the skin from the fish and immediately add the chopped egg, onions and coriander and, 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, clamp on the lid, and leave for a further five minutes to remove any excess steam. Mix again lightly.
Serve directly from the dish onto hot plates and squeeze over a little lemon juice.

I am going to make this next Saturday.

[Rodo]

Mine's an easier version than that

Smoked Haddock Pilaf


(2 as a main course, 4 as a starter)

350g (10 oz.) Smoked Haddock( preferably un dyed)
3 tablespoons Olive Oil
4 Rashers Streaky Bacon finely chopped
I Med. Onion
280g (10oz.) Long Grain Rice
1 ltr. (1 3/4 pts) Fish Stock
150g (5 oz.) Frozen Peas
Salt and pepper

Put on the stock to boil and simmer the haddock in this for 5 mts approx. until cooked. Strain the fish from the stock and cool. Remove all skin and bone from the fish and flake roughly. Keep the stock.
In a large pan (one with a lid) cook the chopped bacon in the oil until it starts to crisp. Turn down the head and finely chop the onion. Add this to the pan put on the lid and cook gently until the onion is soft.
In the meantime put the stock on to boil in a separate pan.
Add the rice to the bacon and onion and cook it gently with them until all the grains of rice are translucent.
Add the most of the hot stock to the pan (make sure you still have a litre) and simmer these together for 10 mts , stirring from time to time.
At the end of this time the stock should have been absorbed by the rice and the rice cooked. If the rice is still a little tough add the remainder of the stock and cook gently until cooked through. At this stage also add the peas and the flaked haddock and the seasonings. Leave the rice on a very low heat until these are well heated through.. You can then turn off the heat and leave the lid on , it will remain hot enough for 5 mts or so.
This is a full meal in one pan and doesn't really need any accompaniment.

[Ally]

Your recipe is a tad different from Simon's.

And watching him making it this morning it looked easy peasy.

[debih]

Thank you very muchly.