Smoked Haddock and Spinach Pilaf with Poached Eggs

DIFFICULTY
Average Average
COOK TIME
Under 1 hr. Under 1 hr.
SERVES
2-4 2-4
Smoked Haddock and Spinach Pilaf with Poached Eggs
Main INGREDIENTS
  • Fish & Seafood
FOR THIS RECIPE WE LOVE TO USE
Toughened Non-Stick Shallow Casserole with Glass Lid
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Toughened Non-Stick Shallow Casserole with Glass Lid
Ingredients
Method

Ingredients

Poached eggs
  • 2 tablespoons vinegar
  • 1½ litres water
  • 4 large eggs
Fish
  • 500g smoked haddock or cod, skinned and boned
  • 300ml milk
  • 1 bay leaf
Rice
  • 50g butter
  • 1 red onion finely chopped
  • 300g long grain rice
  • 100g cream cheese
  • 200ml hot fish stock
  • 100ml white wine
  • Pinch of dried chilli flakes (optional)
  • 200g baby leaf spinach
To finish
  • Small handful fresh chives
  • ½ teaspoon black pepper
  • 1 lemon cut into 4 wedges

  • Method

  • 1
    To poach the eggs
  • 2
    Place the water and vinegar in the casserole with the lid on and bring to a simmer on the hob over a medium heat.
  • 3
    Have ready a bowl of very cold water containing ice cubes. Poach the eggs in the simmering water until set but not hard, this will take about 3 minutes.Remove the eggs one at a time with a slotted spoon and place into the cold water. See Cook’s Notes.
  • 4
    Empty and wipe out the casserole.
  • 5
    To cook the fish
  • 6
    Place the fish flat in the casserole, pour over the milk, add the bay leaf and put on the lid.
  • 7
    Heat the casserole on the hob over a low to medium heat. Once the contents begin to simmer turn down the heat and continue cooking for 5 minutes. See Cook’s Notes.
  • 8
    Strain the cooking liquid and retain.
  • 9
    Place the fish in a bowl ready to add later.
  • 10
    Wash out the casserole.
  • 11
    To prepare the rice
  • 12
    Melt the butter in the casserole over a medium heat and add the chopped onions.
  • 13
    Cook the onion until transparent but not brown.
  • 14
    Stir in the rice.
  • 15
    Add the retained cooking liquid, cream cheese and stir well.
  • 16
    Add the white wine, fish stock and optional chilli flakes.
  • 17
    Once the contents begin to simmer put on the lid and turn down the heat.
  • 18
    Cook for 8-10 minutes until al dente. See Cook’s Notes.
  • 19
    Remove the lid and stir in the spinach and the cooked fish, replace the lid and continue cooking for 3-4 minutes to cook the spinach and reheat the fish.
  • 20
    Meanwhile reheat the eggs by transferring to a bowl of boiling water and allowing to stand for a couple of minutes.
  • 21
    To Finish
  • 22
    Remove the lid and place the reheated eggs on top of the rice and fish.
  • 23
    Decorate with the chives and black pepper.
  • 24
    Add the lemon wedges and serve with warm crusty bread.
  • 25
    Cook's Notes
  • 26
    The cold water will stop the cooking process allowing you to prepare the eggs in advance.
  • 27
    Take care, if the heat is too high the contents are likely to boil over.
  • 28
    Al dente is when the rice is firm retaining some “bite” and not soft. Not all varieties of long grain rice will cook at the same speed so use the cooking times recommended on the pack as a guide.
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