2 oz (50 g) long grain rice
2 tbsp (25 g) 1 oz butter
1 small onion, finely chopped
8 oz (225 g) tomatoes, skinned and chopped
8 oz (225 g) smoked haddock, cooked, skinned, boned and flaked
salt and pepper
chopped parsley to garnish
2 tbsp (25 g) 1 oz butter
1 small onion, finely chopped
8 oz (225 g) tomatoes, skinned and chopped
8 oz (225 g) smoked haddock, cooked, skinned, boned and flaked
salt and pepper
chopped parsley to garnish
method
1. Cook the rice in boiling salted water until tender.
2. Meanwhile, melt the butter in a saucepan and fry the onion until softened.
3. Stir in the tomatoes, fish, salt and pepper and heat through gently.
4. Pile the fish mixture in the centre of a warmed serving dish and arrange the rice around it.
5. Garnish with parsley.
2. Meanwhile, melt the butter in a saucepan and fry the onion until softened.
3. Stir in the tomatoes, fish, salt and pepper and heat through gently.
4. Pile the fish mixture in the centre of a warmed serving dish and arrange the rice around it.
5. Garnish with parsley.
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