Baked Haddock & Herb Parcels With Lemon Wild Rice
This flavorful and aromatic haddock dish incorporates the delicate flavors of preserved lemon, fennel, and fresh herbs. Paired with a bed of basmati and wild rice, this recipe offers a delightful balance of textures and a burst of savory goodness in every bite. Enjoy a delicious and fulfilling meal with this haddock and rice bake.
— Constant Cookbook
Ingredients
- ½ preserved lemon , pulp removed and cut into strips
- 100g basmati and wild rice
- 450ml vegetable stock
- 2 haddock fillets, about 175g each
- 1 small bulb fennel , finely sliced
- olive oil
- 2 sprigs tarragon , plus a small handful, finely chopped
- 2 sprigs parsley , plus a small handful, finely chopped
- 2 sprigs basil , plus a small handful, finely chopped
- white wine vinegar
Instructions
- Boil 2 of the eggs in a small pan of water for 8 mins. Cool under cold water, peel and quarter. In a large bowl, mix the rice, crème fraîche, parsley, capers, spring onions, salmon and peppers. Season well.
- On a lightly floured surface, divide the pastry into 2, then roll out each piece to a rectangle about 27 x 21cm, making one slightly larger than the other. Lay the smaller rectangle on a baking sheet and spoon the rice mix on top, leaving a small border around the edge. Nestle the egg quarters in the rice. Brush the pastry edge with a little beaten egg, then top with the remaining pastry and seal the edges well with a fork. Trim any excess pastry. Chill for 15 mins. Meanwhile, heat oven to 220C/200C fan/gas 7.
- Brush the parcel all over with beaten egg and make a small slit in the top. Bake for 25 mins until golden and hot. Serve in slices with new potatoes, if you like.
Yield
Serves 2
Nutrition
- Calories: 514 calories
- Fat Content: 30 grams fat
- Saturated Fat Content: 13 grams saturated fat
- Carbohydrate Content: 42 grams carbohydrates
- Sugar Content: 2 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 19 grams protein
- Sodium Content: 1.5 milligram of sodium
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