INGREDIENTS

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