Poached Haddock With Peanut Rice

Name: Poached Haddock With Peanut Rice
Ingredients: 2 tbsp peanut oil; 3 1/2 oz roasted, unsalted peanuts; 1 cup long grain rice; 1 cup white wine; 1 None leek, finely chopped; 1 None carrot, trimmed and diced; 5 oz celeriac, peeled and finely diced; 1 oz ginger, peeled and finely sliced; 2 tbsp butter; 3 tbsp plain flour; 1 tbsp curry powder; 1 cup vegetable stock; 1 cup milk; 1-2 tsp lemon juice; 4 None haddock filets (each about 4 oz)

15 ingredients

4 steps

Ingredients

2 tbsp peanut oil
3 1/2 oz roasted, unsalted peanuts
1 cup long grain rice
1 cup white wine
1 None leek, finely chopped
1 None carrot, trimmed and diced
5 oz celeriac, peeled and finely diced
1 oz ginger, peeled and finely sliced
2 tbsp butter
3 tbsp plain flour
1 tbsp curry powder
1 cup vegetable stock
1 cup milk
1-2 tsp lemon juice
4 None haddock filets (each about 4 oz)

Directions

1

Heat the peanut oil in a saucepan, add the peanuts with the rice and saute for 2-3 mins, stirring. Deglaze the pan with 2 cups of water and season with salt. Bring to a boil then cover and gently simmer for 20 mins.
2

Place the wine, half the vegetables, ginger, 1 tsp salt and 2 1/2 cups of water in a saucepan. Bring to a boil and simmer for 1-2 mins. Remove from the heat and leave to stand for 10 mins.
3

Heat the butter in a separate saucepan, add the remaining vegetables and saute for 1-2 mins. Sprinkle with flour and curry powder and mix well. Gradually add the stock and milk and bring to a boil, stirring. Simmer for 5-6 mins, until the sauce thickens. Stir in the lemon juice and season.
4

Heat the wine broth once more but make sure that it doesn't boil. Add the fish to the liquid and gently poach over a low heat for 5-7 mins until cooked through. Lift the fish from the liquid and serve on plates with the peanut rice and curry sauce.