2small undyed smoked haddock filletsapprox 70-80g each
2fresh bay leavesuse dry if no fresh
50gghee or butter
1small onionfinely diced
2-3green cardamon pods
1fresh bayleafuse dry if no fresh
1small handful of parsleychopped
salt & pepper
Poaching the fish
To poach the smoked haddock. Place the onion, bay leaf, peppercorns and milk into a pan with a little water and bring to the boil. Immediately turn down the heat to a gentle simmer and add the smoked haddock fillets, ensure there is enough liquid to cover the fish, if not add a little more water.
Poach the fish gently for 4-5 minutes then remove onto a plate and set aside to cool. Once the fish has cooled sufficiently break each fillet into large flakes and check there are no bones. Set aside until later.
In a large frying pan add the ghee or butter and melt over a medium heat. Add the chopped onion and cook gently for 5 minutes until the onion has softened but not coloured. Add the spices and saute gently for a minute until the spices have released their aroma.
Stir the rice into the spicy onion mixture and ensure each grain is coated in the spiced butter.
Add the chicken stock and a teaspoon of salt, bring to the boil before turning down to a gentle simmer. Cover with a lid and cook for 15 minutes checking from time to time to ensure the rice hasn't dried out. Add a little more water during the cooking time if required.
Meanwhile hard boil the eggs for 7 minutes. Once cooked peel the eggs, chop up, then set aside.
Once the rice has cooked stir through the smoked haddock flakes and the chopped up eggs, heat through for 2-3 minutes.
Check the seasoning and adjust with salt and pepper as required. Stir through the chopped parsley and serve immediately onto warmed plates.
If you don't like smoked haddock, then hot smoked salmon is a good substitute. Likewise, you can substitute the parsley for coriander leaf.