g curry spices, cumin, coriander, turmeric, garam masala
Method
1
Step 1
Boil the Tilda Basmati & Wild Rice in 1 litre of water with the curry spices until cooked, then drain and allow to cool.
2
Step 2
Fry the onions, garlic and mushrooms until dry, then mix into the rice. Finally, mix in the spinach, coriander and one of the eggs, and season
3
Step 3
Lay the two sides of smoked haddock on a flat surface. Lay slices of the remaining hard-boiled eggs over fish, and then a layer of the rice mixture. Sandwich the two halves together, brush the pancakes with beaten egg then roll tightly around the fish. Roll in cling film to form a sausage shape and allow to set in the fridge overnight.
4
Step 4
Remove the cling film and seal the haddock in puff pastry, then egg wash 3 times with egg yolk only (this will allow for a golden glaze).
5
Step 5
Cook at 175˚C for approximately 30 minutes.
6
Step 6
Serve with watercress salad and cucumber & mint raita.
Ingredients
200 g Tilda Basmati & Wild Rice, uncooked
1 onion, finely chopped
2 cloves garlic, crushed
200 g chestnut mushrooms, minced
200 g spinach, blanched & chopped
1 tbsp coriander, chopped
6 eggs, hard-boiled and sliced
2 sides smoked haddock, pin-boned & skinned
4 pancakes
2 eggs
1 sheet puff pastry
10 g curry spices, cumin, coriander, turmeric, garam masala