A main from the Amber Team during MasterChef Ireland 2012
Ingredients
- fennel salad
- fennel
- salt/ pepper
- lemon
- olive oil
- smoked paprika
- rice
- one cup per 2 people
- 2 cup water
- salt/pepper
- coriander seeds
- saffron
- pepper corns
- turmeric
- smoked paprika
- haddock
- full haddock
- tomatoes
- fennel
- celery
- leeks
- carrots
- peppercorns
- parsley
Method
- Descale, fillet and debone the fish.
- Put the fish heads in water with carrot, fennel and celery, leeks and peppercorns and bring to a simmer
- Slice fennel on a machine and mix with lemon juice, olive oil, salt/pepper and smoked paprika
- Put rice in saucepan to cook. Roast the spices and grind in pestle and mortar, then add to rice in pot
- Strain the fish stock and reduce down. Skim the fish stock to remove any impurities.
- Add tomatoes, parsley and seasoning to stock.
- Place stock in large trays with the filleted fish and poach in oven.
- Serve fish on bed of rice with fennel salad.
