Ingredients
- 200 g Tilda Basmati & Wild Rice other uncooked
- 1 Onion finely chopped
- 2 clove Garlic other Crushed
- 200 g chestnut mushrooms minced
- 1 tbsp Coriander chopped
- 6 Hard Boiled Eggs sliced
- 2 smoked haddock other pin-boned & skinned
- 4 Pancakes
- 2 eggs
- 1 Sheetpuff Pastry
- 10 g curry spices, cumin, coriander, turmeric, garam masala
Instructions
- Boil the Tilda Basmati & Wild Rice in 1 litre of water with the curry spices until cooked, then drain and allow to cool.
- 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.
- 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.
- 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).
- Cook at 175˚C for approximately 30 minutes.
- Serve with watercress salad and cucumber & mint raita.
| Serves | 4 |
|---|---|
| Prep Time | 30 mins |
| Cook Time | 30 mins |
