Ingredients
- For the haddock
-
- 2 tea bags, split, tea removed, bags discarded
- 55g/2oz soft
brown sugar - 55g/2oz long
grain rice - 300g/11oz undyed
haddock
- For the gnocchi
-
- 75g/3oz
butter - 75ml/3fl oz water
- 110g/4oz
plain flour - 55g/2oz
runner beans, blanched and very finely chopped - 2 free-range
eggs - 1 tbsp roughly chopped, fresh
basil - 1 tbsp roughly chopped, fresh
parsley - 1 tbsp chopped, fresh
chives
- 75g/3oz
- For the sauce
-
- 150ml/6fl oz fish
stock - 75ml/3fl oz
double cream - 55g/2oz
green beans, blanched and chopped - 1
tomato, finely chopped - sea salt and freshly ground
black pepper
- 150ml/6fl oz fish
Preparation method
-
For the haddock, mix together the tea, sugar and rice in a bowl.
-
Line a large, wide, deep saucepan with foil and add the rice mixture.
-
Place another sheet of foil over the tea mixture and place the fish on top. Put a lid on the saucepan. Place on a high heat and cook for ten minutes, until cooked through. NB: Tea-smoking gnerates a lot of smoke. Be sure that you open the windows and get as much ventilation as you can.
-
For the gnocchi, place the butter and water into a saucepan and bring to the boil, then add the flour, beating with a wooden spoon until smooth, then remove from the heat.
-
Transfer the gnocchi mixture to a clean bowl and add the eggs, herbs and beans, stiring throughly to combine.
-
Spoon the gnocchi mixture into a piping bag and pipe out onto a clean, floured surface into a long sausage. Then cut into 5cm/2in pieces..
-
To serve, stir the gnocchi into the sauce and pour onto a serving plate. Carefully remove the haddock and place on top.
From
Ready Steady Cook
Less than 30 mins preparation time
10 to 30 mins cooking time
Serves 2
