| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats, Vegetables, Grains | Cook, Ready, Steady | 2 | Servings | |
INGREDIENTS
| Smoked haddock fillet, skin | ||
| removed | ||
| Milk, to poach | ||
| 5 | T | Frozen peas, plus 55g/2oz |
| 1 | Potato, peeled | |
| 2 | Leeks | |
| 1/2 | Chicken stock cube, plus | |
| about 2 tbsp | ||
| Chicken stock | ||
| Half a chorizo sausage | ||
| 1 | T | Olive oil |
| 2 | T | Plain flour |
| Vegetable oil, for deep | ||
| frying | ||
| 100 | Double cream | |
| 1 | T | Wholegrain mustard |
| 25 | g | Butter, melted |
| Salt and pepper | ||
| Chopped fresh chives, to | ||
| garnish |
INSTRUCTIONS
Preheat the oven to 220c/425f/Gas 7. 1 Halve the haddock and halve one piece again. Poach one small piece and the large piece of haddock in a pan of simmering milk for about five minutes. Drain. 2 Cook 5 tbsp peas in a pan of boiling water according to the packet instructions and drain. 3 For the Potato Risotto: Cut half the potato into very small dice and chop half a leek. 4 Place the chopped potato in a pan with 55g/2oz frozen peas and the chopped leek. Add the stock cube and pour on enough boiling water to cover. 5 Flake the remaining uncooked piece of haddock and add to the pan, bring to the boil and simmer for 5-8 minutes, or until the potato is tender. Add more boiling water to the pan if necessary during cooking. 6 Finely dice the chorizo. Heat the olive oil in a small frying pan, add the diced chorizo and fry for a few minutes. 7 Slice half a leek, separate into rings and dust in the flour. Fill a deep pan one third full with vegetable oil and heat, add the leek slices and deep fry until golden brown. Drain on kitchen paper. Heat the cream with 4 tbsp cooked peas for a few minutes. Stir in the mustard and season. 8 Spoon the risotto onto a plate, top with the chorizo cubes and deep fried leek and serve with the pea cream. 9 For the Baked Fish: Slice half the remaining potato very thinly on a mandolin. Place the large fish piece on a baking sheet and add the potato slices on top to look like 'scales'. 10 Brush with a little melted butter and bake in the oven for 5-8 minutes, or until the potatoes are browned and the fish is cooked through. 11 For the 'Cannelloni': Cut the remaining leek into 5cm long pieces, push out the centre and reserve. Blanch the outer 'tubes' in a pan of boiling water for one minute. Drain. 12 Cook the remaining potato in a pan of boiling water until tender and drain. Place the cooked potato in a food processor with 1 tbsp cooked peas and the leek centres, remaining poached haddock and blitz. Add enough chicken stock to bind. 13 Use the mixture to fill the leek tubes and place in a greased gratin dish. Bake in the oven for 8-10 minutes, or until golden brown and cooked through. Arrange on a plate and garnish with the chopped chives. Converted by MC_Buster. Recipe by: Chef - Paul Rankin Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 356
Calories From Fat: 158
Total Fat: 17.9g
Cholesterol: 33.4mg
Sodium: 357.1mg
Potassium: 649.8mg
Carbohydrates: 43.1g
Fiber: 5.1g
Sugar: 5.4g
Protein: 8g