Preparation time is 20minutes
Cook time is 20minutes
Total time is 40minutes
Serve is for 4 people
Estimated cost per serve is 15.47 dollar
Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 1 lemon, cut into wedges (to serve)
- 4 slices wholemeal toast, buttered
- 300grams undyed smoked haddock fillets
- 300grams salmon fillets
- 200grams basmati rice
- 1 pinch saffron threads
- 60grams butter
- 4 eggs, hard-boiled
- 2tablespoons parsley leaves, chopped
Nutrition per serving
2320kJ / 555Cal
2320 Kilojoules or 555 Calories
27% of daily energy intake*
Protein
36.8grams
Fat
33.2grams
Carbs
27.2grams
Sugars
4.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This Anglo-Indian dish is traditionally made with smoked haddock, but here salmon adds a new twist.
Method
Step 1 of 5
Place the fish in a single layer in a large frying pan. Pour over enough water to cover and heat gently to simmering point. Simmer for 5 minutes, then drain.
Step 2 of 5
Meanwhile, cook the rice in boiling salted water with the saffron for 10-12 minutes, or according to the packet instructions. When it is cooked, drain, and stir in the butter.
Step 3 of 5
Flake the fish into large chunks and add them to the rice, removing any tiny pin bones you find as you do so. Discard the skin.
Step 4 of 5
Remove the yolks from the hard-boiled eggs and reserve. Chop the egg whites and stir into the rice. Add the parsley and season to taste with salt and pepper.
Step 5 of 5
Divide the mixture between warmed plates and crumble the reserved egg yolks across the top with more chopped parsley. Serve with lemon wedges and triangles of buttered wholemeal toast.
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