Information
Preparation time: 10 minutes
Cooking time: 25 minutes
Difficulty: Medium
Serves: 4
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A warming, comforting dish, delicious with buttered spinach.
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Cooking Instructions
- Soft boil the eggs, cool under running water, peel and set aside.
- Place milk in a saucepan, add the haddock and a grinding of black pepper, bring to the simmer and poach for 3 minutes. Add the kipper fillets and smoked salmon and continue simmering for a further minute.
- Remove the fish with a slotted spoon, reserving the cooking liquid.
- Skin the fish and flake into large chunks. Set aside.
- Place rice in a shallow pan with a lid. Reserve 275ml of the cooking liquid from the fish for the sauce, then make up the rest to 450ml with boiling water. Pour this onto the rice, season with sea salt, bring to simmer and cook with the lid on for 15 minutes.
- Whilst the rice is cooking, make the sauce. Melt the butter in a small saucepan, stir in the flour and cook for a few minutes until the mixture smells biscuity. Add the reserved milk a little at a time, whisking constantly. Cook gently for two minutes until thickened, then add the creme fraiche and sorrel. Check seasoning.
- Once the rice is cooked, fold in the fish gently so as not to break up the chunks. Spoon into a serving dish, decorate with quarters of boiled egg, and serve the sauce alongside.