Poached haddock fillet in vegetable-curry-bechamel
easy
45 mins
45 mins
Ingredients
- 100 g roasted unsalted peanuts
- 2 TABLESPOONS Peanut oil
- 200 g Long grain rice
- 7-10 Tbsp Salt
- 1 collar Soup Greens
- 30 g fresh ginger
- 1/4 l dry white wine
- 30 g Butter or margarine
- 25 g Flour
- 1 TABLESPOON Curry
- 1/4 l clear broth (instant)
- 1/4 l Milk
- 1-2 TEASPOONS Lemon juice
- 4 discs Haddock (approx. 200 g each; have it prepared by the fishmonger)
- 7-10 Tbsp Lemon wheel and balm
Directions
- 1
Coarsely chop the peanuts. Heat peanut oil in a pot. Sauté peanuts and rice in it and add 1/2 litre salt water. Bring to the boil, then cover and allow to swell over a low heat for 20 minutes. Clean and wash the soup greens and cut half of them roughly.
- 2
Put the remaining soup vegetables aside. Peel and slice the ginger. Bring 1/2 - 3/4 litres of water, white wine, soup greens, ginger and 1 teaspoon of salt to the boil in a flat, wide pot for about 1 minute. Remove the pot from the heat and let the vegetable stock steep for about 10 minutes. In the meantime, finely dice the remaining soup vegetables. Heat the fat in a pot and sauté the vegetable cubes for 1-2 minutes. Add flour and curry, sweat briefly and deglaze with broth and milk while stirring, bring to the boil. Simmer at low to medium heat for about 5 minutes and season to taste with salt and lemon juice. Then reheat the stock (but do not boil!) and place the fillets in the hot stock. Let them simmer at low heat for 5-7 minutes.
- 3
Add flour and curry, sweat briefly and deglaze with broth and milk while stirring, bring to the boil. Simmer at low to medium heat for about 5 minutes and season to taste with salt and lemon juice. Then reheat the stock (but do not boil!) and place the fillets in the hot stock. Let them simmer at low heat for 5-7 minutes. Carefully lift the fish fillets out of the stock and let them drain. Arrange béchamel sauce with fish and rice on plates. Serve garnished with lemon wheels and lemon balm
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