Fish and Mushroom Pilaf...

Shelly and I first saw Nigel Slater doing this on TV. The base of the recipe is the same -  I've just made a few changes.


It's become a firm favourite with us and is real comfort food stuff...


As the kids aren't that keen on fish I sometimes do a variation substituting pre-fried Chorizo and chicken. 

This recipe inspired me to get a cast iron cooking pot that could be used on the hob and then bunged in the oven. I hope one day to get a posh Le Creuset one, but until then my £29.99 one from Tescos does the job admirably!...

Ingredients

• 40g butter
• 2 tsp garam masala
• 250g basmati rice
• 1 bay leaf
• Zest of 1 lemon
• 2 green or red chillies, seeded, chopped
• 2 garlic cloves finely chopped
• 1 small piece fresh root ginger, peeled, finely grated
• salt and freshly ground black pepper
• 375ml light chicken stock (allow it to cool a bit)
• 400g smoked haddock  or cod fillet , boned, skin on, cut into 4 equal portions
• 200g free range mushrooms, chopped or sliced
• 2 free-range eggs, hard-boiled, peeled, grated or chopped
• 2 spring onions, trimmed, finely sliced
• 1 tbsp chopped fresh coriander (If you've got it - not essential though) 
• lemon juice, to serve

Preparation method

Preheat the oven to 180C/350F/Gas 4.

Melt the butter in a large, heavy-based lidded casserole dish. 

Add the garam masala and allow to sizzle gently for a moment or two. 

I love this stage - my mouth starts watering just at the aroma!

Tip in the rice and stir around until the grains are well coated with this spicy butter.

Add the bay leaf, lemon zest, green chilli, ginger, garlic and a touch of salt and freshly ground black pepper.




















Pour over the stock, bring up to a simmer, then add the mushrooms.






Lay  the fish on top, gently submerging it under the surface (Mind your finger tips!). 

Put the lid on and cook in the oven for 15-20 minutes.





If you haven't got a hob to oven type dish, just do the first bit in a large saucepan then transfer to a casserole dish before adding the fish.
If you don't have a lid - cover with aluminium foil....



Remove from the oven, then leave to stand for 5-7 minutes without removing the lid; this is important - it allows the rice to finish cooking.

Take off the lid, remove the skin from the fish and immediately add the chopped egg, onions and coriander and, using two forks, gently mix the rice, while also breaking the fish into flakes and mixing everything else in as you go. Remove the bay leaf and cover with a tea towel, clamp on the lid, and leave for a further five minutes to remove any excess steam. Mix again lightly.Serve directly from the dish onto hot plates and squeeze over a little lemon juice.

The Lemon juice really compliments the spiciness of the chilli - well worth adding...