Preparation time is 20minutes
Cook time is 20minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 280grams smoked cod
- 280grams fresh salmon fillets
- 180grams basmati rice
- 1/4teaspoons crumbled saffron
- 1teaspoons salt
- 1teaspoons freshly ground pepper
- 4tablespoons butter
- 4 eggs, hard-boiled
- 3tablespoons parsley, chopped (save 1tbs for garnish)
- 1 lemon (cut into wedges)
Nutrition per serving
2550kJ / 608Cal
2550 Kilojoules or 608 Calories
29% of daily energy intake*
Protein
35.5grams
Fat
35.0grams
Carbs
38.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Place the haddock in a single layer in a large, deep frying pan. Add enough water to cover and heat over medium heat until just simmering. Reduce the heat to low, and simmer for 7 minutes. Using a slotted spoon, transfer the fish to a plate and cool.
Step 2 of 4
Meanwhile, bring the rice, 2 cups water, saffron, and 1/2 tsp salt to a boil in a medium saucepan. Reduce the heat to low and cover. Simmer about 15 minutes, until the rice is tender. Remove from heat and stir in the butter.
Step 3 of 4
Remove the yolks from the hard-boiled eggs; chop finely, and set aside. Chop the egg whites and stir into the rice with the flaked fish and 2 tbsp chopped parsley.
Step 4 of 4
Spoon onto heated plates, sprinkled with the chopped egg yolk and parsley, and serve with the lemon wedges.
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