Finnan Haddock originated from around Aberdeen on the east coast of Scotland. Heavily smoked with peat – leaving the skin darkened and the flesh a distinct lemon colour. Finnan haddock is traditionally used in Cullen Skink – a thick soup of Finnan Haddock, potatoes and onions cooked in fish stock.
For the Rice 2 shallots, finely diced 100g butter 2 tsp Madrass curry powder 2 tsp turmeric 350g wild rice 850ml chicken stock sea salt and freshly ground pepper
For the Dressing 2 shallots, finely dices 50g butter 2 tsp curry powder (pinch of saffron strands, optional) 100ml white wine vinegar 300ml crème fraiche sea salt and freshly ground pepper
For the Finnan Haddock and Presentation bits 500ml full fat milk 2 fillets of Finnan Haddock or undyed smoked haddock, Arbroath smokie, smoked mackerel or kipper fillets 8 large free range eggs, medium boiled (about 5 minutes) until the yolk has only just set, shelled and quartered 8 spring onions, finely sliced hand full chives, finely chopped
Braise the Rice Put an ovenproof casserole dish on the hob, sweat the shallot in some butter until soft, add the curry powder and turmeric. Cook the spices for a few seconds then add the rice. Stir the mixture until all the rice grains are well coated, pour over the hot chicken stock and bring to a simmer. Place the lid on and put in a hot oven for around 40 minutes or until all the liquid has been absorbed (wild rice takes a little longer to braise than regular long grain or basmati). When cooked, adjust the seasoning, remove from the pan and leave to cool.
For the Dressing Place a small heavy based saucepan on the hob, sweat the shallot in the butter until it becomes translucent, add the curry powder and saffron (if you fancy). Now add the white wine vinegar and reduce by half. Fold through the crème fraiche.
Poach the Haddock I hate any fish poached in milk! However the process will keep the haddock really succulent and juicy. Bring the milk to just below simmering point, drop in the haddock and poach until the flesh begins to flake from the skin. Remove, flake the white flesh into a bowl, discarding any bones and the skin.
The Construction Fold the rice, flaked haddock, spring onion, egg and chives together. Fold through the dressing. I prefer the dressing when it is not perfectly mixed – it’s more interesting if it is not perfectly homogenised.