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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