Prep Time: 10 minutes
Cook Time: 20 minutes
Ready In: 30 minutes
1 pint of water
1 undyed smoked haddock
2 cups rice
4 tbsp unsalted butter
3 shallots, finely sliced
3 eggs, soft boiled and pealed
1 tsp cayenne pepper
5 tbsp parsley, chopped
4 cups watercress
2 tbsp rapeseed oil
1. Add the water to a pan, and bring to a gentle boil. Place the haddock skin side up into the pan, halving the fish if it unable to fit into the pan whole.
2. Allow the haddock to the water and gently cook for about 10 minutes, or until the skin just begins to fall away from the flesh. Remove the fish from the pan using a slotted spoon and put to one side
3. Add the rice to the water that was used to cook the fish, and boil for 10 minutes with the lid on. After 10 minutes, remove the pan from the heat and leave the rice to stand, covered, for a further 5 minutes.
4. While the rice is boiling, flake the haddock and remove the skin, making sure that there are no bones in the fish.
5. In a large frying pan or wok, add 1 tbsp of butter and color the shallots over a medium-high heat.
6. Add a further 3 tbsp of butter to the pan and the cayenne pepper, and allow the butter to melt. Once melted and bubbling gently, add the rice and mix thoroughly.
7. Then add the haddock, and turn off the heat. Roughly chop the eggs over the pan, so that the runny yoke falls into the pan. Add the eggs to the dish, and the parsley, season with salt to taste, and mix thoroughly.
8. Serve alongside a salad of watercress, topped with rapeseed oil.