Poached Haddock with spiced rice and fennel salad

A main from the Amber Team during MasterChef Ireland 2012


  • fennel salad
  • fennel
  • salt/ pepper
  • lemon
  • olive oil
  • rice
  • smoked paprika
  • one cup per 2 people
  • 2 cup water
  • salt/pepper
  • coriander seeds
  • saffron
  • turmeric
  • pepper corns
  • smoked paprika
  • haddock
  • full haddock
  • tomatoes
  • celery
  • fennel
  • leeks
  • carrots
  • peppercorns
  • parsley


  1. Descale, fillet and debone the fish.
  2. Put the fish heads in water with carrot, fennel and celery, leeks and peppercorns and bring to a simmer
  3. Slice fennel on a machine and mix with lemon juice, olive oil, salt/pepper and smoked paprika
  4. Put rice in saucepan to cook. Roast the spices and grind in pestle and mortar, then add to rice in pot
  5. Strain the fish stock and reduce down. Skim the fish stock to remove any impurities.
  6. Add tomatoes, parsley and seasoning to stock.
  7. Place stock in large trays with the filleted fish and poach in oven.
  8. Serve fish on bed of rice with fennel salad.

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