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

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

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

Fish course
Pescatarian
Autumn
Gluten-free

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