Serves 10 Ingredients • 10 180g skinless smoked haddock fillets • 3 ltr fish stock • 900g US long grain rice • 100g unsalted butter • 50ml olive oil • 150ml whipping cream • 4 spring onions finely diced • 4 tomatoes skinned seeded and diced • Salt and pepper • 10 medium free range eggs • Chopped flat leaf parsley • 50ml white wine or distilled malt vinegar • 2 lemons cut into wedges
Instructions 1. Poach the haddock in the fish stock. 2. Remove the fish and reserve. 3. In the fish stock, cook the rice until soft, drain and stir in the melted butter and cream. 4. Add the chopped tomatoes, spring onions and the haddock. 5. Cool and form into 100g round patties, refrigerate until firm. 6. Heat the oil and pan fry the patties, core temp 70°C. 7. Poach the eggs in the vinegar acidulated water. 8. To serve drain and place two cakes on the plate with one poached egg. 9. Dress with chopped parsley Recipe courtesy of USA Rice