Red Rice and Smoked Haddock Pudding

Name: Red Rice and Smoked Haddock Pudding
Yield: Serves 6-7
Ingredients: 200 g/7 oz Camargue red rice; salt; 300 ml/½ pint chicken stock; 2 rounded teaspoons coriander seeds, roughly crushed; 75 g/3 oz butter; 2 medium onions; 400 g/14 oz smoked haddock fillet; 3-4 pinches cayenne pepper; 225 g/8 oz puff pastry

Preparation info

Serves
6-7

Difficulty
Medium

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

Red rice is a unique, rosy-coloured whole rice which grows in the Camargue area of Southern France. Its nutty flavour goes especially well with smoked fish. This impressive golden dome of crisp pastry encloses an excellent combination, and it can be prepared in advance and cooked just before your meal. Serve simply with a green salad.

Ingredients

2 medium onions
75 g/3 oz butter
2

Main course

Method

Peel the onions and cut them into smallish pieces. Melt 50 g/2 oz of the butter in a saucepan over a fairly low heat, add the onions and crushed coriander and stir around until the onions have just s