Tea-smoked haddock with herb gnocchi


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
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

Preparation method

  1. For the haddock, mix together the tea, sugar and rice in a bowl.

  2. Line a large, wide, deep saucepan with foil and add the rice mixture.

  3. 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.

  4. 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.

  5. Transfer the gnocchi mixture to a clean bowl and add the eggs, herbs and beans, stiring throughly to combine.

  6. 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..

  7. To serve, stir the gnocchi into the sauce and pour onto a serving plate. Carefully remove the haddock and place on top.

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