Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, double poached haddock with veg and rice. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
A great introduction to fish for novice chefs! This recipe has been submitted by the Good Food community. To serve place the Haddock on top of a bed of savoy cabbage, with new potatoes on the side.
Double Poached Haddock with veg and rice is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It is simple, it is fast, it tastes yummy. They are nice and they look fantastic. Double Poached Haddock with veg and rice is something which I have loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can have double poached haddock with veg and rice using 6 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Double Poached Haddock with veg and rice:
- Take 2 portions Smoked Haddock
- Take 2 portions Plain Haddock
- Get Garlic Butter
- Get Black Pepper
- Get Water
- Prepare Veg and Wholemeal Rice to go with
This haddock and rice dish is a delicious and filling way to get one of your five a day. This haddock and rice meal is a lovely pescetarian meal with an enhanced flavour from the smokiness of the haddock. Cover the dish with clingfilm, ensuring it doesn't touch the fish and leaving a small opening for steam to escape. Once the veg and rice are done, remove them from the oven and stir them together.
Instructions to make Double Poached Haddock with veg and rice:
- Put the fish, both kinds, into a generous frying pan. Put enough water in to bring the level to the top of the fish.
- Drop in about 100-200 grams of Garlic Butter and shake gently to mix.
- Cook gently for about 10-15 minutes then flip over the fish to cook the other side.
- Drain and serve with the rice and vegetables of your choice!
Mix through the greens, herbs and lime juice. Pile the mixture into bowls, top each one with a poached egg, and serve with the pomegranate seeds scattered on top. Roast the spices and grind in pestle and mortar, then add to rice in pot. Strain the fish stock and reduce down. Skim the fish stock to remove any impurities.
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