Tuesday, 26 August 2014


This is my fish recipe that I give to people who come round for a meal. Takes me about an hour from start to finish.


40g butter

250g basmati rice

2 x hard boiled eggs

1 x green chilli, seeded and chopped

1 x lemon, peeled

1 x bay leaf

2 x tsp garam masala

375ml chicken stock

1 x tbsp coriander, chopped

2 x spring onions. Sliced

400g un-dyed smoked haddock

Salt & pepper

Pre-heat oven to 180C.

Melt butter in heavy-based casserole.

Keep on the heat. Then add garam masala, cook for a minute or two then pour in the rice and stir well. Turn the heat down then add chilli, bay leaf, lemon zest, salt, pepper. Pour over the chicken stock, then simmer. After just a few minutes lay the fish whole on top of this mix. The fish will sink under. Put lid on casserole and place in pre-heated oven for 20-25 minutes.

Remove from oven, then switch off oven but keep door closed. Leave to stand on the hob with lid still on, for ten minutes, When you take the lid off you will find that the stock has absorbed more or less all of the rice. Lift out the hot fish onto a side plate and take the skin off; return the skinless haddock to the casserole dish together with the hard boiled eggs and the onions and the chopped coriander. Mix it all up, not too vigorously, just use a fork.

You should leave it in bite-sized pieces. Remove bay leaf, cover with lid again and return to now cooling oven for about 5-minutes. Remove from oven, lightly mix one more time, then serve.

And thats it. No side dishes or starters necessary. Will feed four adults.

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