Smoked Haddock “Kedgeree” Coulibiac

Cooking Time

Ingredients

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Ingredients

  • g Tilda Basmati & Wild Rice, uncooked
  •   1 onion, finely chopped
  •   2 cloves garlic, crushed
  • g chestnut mushrooms, minced
  • 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
  • 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