Name: Poached smoked haddock with cardamom rice and crispy shallots curry-spiced cream
Yield: Serves 4
Ingredients: 40 g finely chopped onion; 2 eggs, hard-boiled and finely chopped; 200 g Basmati rice, well rinsed; sunflower oil; 4-6 cardamom pods; 4 tablespoons double cream; piece of fresh red chilli, seeded; 1 small celery stick, trimmed and finely diced; salt and freshly ground black pepper; 40 g bulb fennel, finely diced; 40 g small cauliflower florets; 500 ml vegetable stock; ½ garlic clove, peeled and crushed; 2 tablespoons chopped fresh coriander; 4 pieces of smoked haddock fillet (about 150 g each), skinned; 1½ teaspoons Madras curry powder; 4 large shallots, peeled and sliced paper thin

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Richard Corrigan Cookbook

By Richard Corrigan

Published 1999

About

This is a variation of a kedgeree. The cardamom rice is also good with chicken legs, simply poached in a little stock with coconut milk and fresh red chilli.

Ingredients

4 large shallots, peeled and sliced paper thin
sunflower oil
4 pieces of smoked haddock fillet (about

Method

First make the cream sauce. Heat a film of oil in a saucepan and sauté the vegetables with the garlic and chilli until soft and just lightly coloured. Add the curry powder as the vegetables start to soften and stir well. Moisten with the stock, then bring to the boil. Stir in the cream and simmer for 5-6 minutes. Strain through a fine sieve into a clean pan (little bits of cauliflower will go t

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Poached smoked haddock with cardamom rice and crispy shallots curry-spiced cream

Ingredients

Method

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