£91.99
28cm Deep Saute Pan with lid
This high-quality, heavy duty large saute pan has deep sides, which is perfect for making casseroles on the hob or in the oven.
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Nutritional Info
Calories per serving
309KCal
Ingredients
- 300g smoked haddock, skinned and boned
- 150ml semi-skimmed milk
- 4 spring onions, finely chopped
- 1 stick celery, finely sliced
- 1 small red pepper, deseeded and finely diced
- 1 garlic clove, crushed
- 1 tsp ground turmeric
- 200g (cooked weight) boiled brown basmati rice
- 2 hard-boiled eggs, chopped
- salt and freshly ground black pepper, to taste
- fresh parsley and lemon wedges, to garnish
Cooking Instructions
- In a shallow pan, lightly poach the smoked haddock in the milk for 8-10 minutes, until cooked. Carefully transfer the fish to a plate, reserving the cooking liquor, and flake the fish with a fork.
- Heat a non-stick wok and dry-fry the spring onions, celery, red pepper and garlic over a high heat for 4-5 minutes, stirring occasionally. Add the turmeric and cook for 1 minute more, before adding the cooked rice.
- Stir well, then add the reserved cooking liquor and simmer gently for about 15 minutes, or until all the liquid is absorbed.
- Just before serving, add the flaked fish, checking for any stray bones, and stir in the parsley.
Tips
Always skin smoked fish from head to tail and then the skin will pull away easily from the fish.
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