INGREDIENTS
8 medium free range eggs, boiled so yolks are still just runny
2 shallots, finely diced
60g butter
2 tbsp curry paste
3 bay leaves
Boneless haddock, (1 piece per person) gently poached in boiling water and butter for 5 mins
600g cooked basmati rice, flavoured with saffron
Juice of 2 lemons, plus wedges to serve
500g fresh spinach
Fine green beans, lightly steamed
Handful chopped parsley, to serve
DIRECTIONS
Heat butter in a large sauté pan. Add the shallots and cook for 5 mins, stirring gently. Add the curry paste and bay leaves, cook for a minute then stir in the rice. Stir to coat. Once poached, flake the fish from the skin, and set aside.
Heat butter in a large sauté pan. Add the shallots and cook for 5 mins, stirring gently. Add the curry paste and bay leaves, cook for a minute then stir in the rice. Stir to coat. Once poached, flake the fish from the skin, and set aside.
Stir in the lemon juice and spinach into the rice, cover and cook gently for a few mins. Stir in the fish, green beans and parsley, heat through, and serve.
