Poached Haddock With Peanut Rice Recipe

Name: Poached Haddock With Peanut Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp peanut oil; 3 1/2 oz roasted, unsalted peanuts; 1 cup long grain rice; 1 cup white wine; 1 None leek, finely chopped; 1 None carrot, trimmed and diced; 5 oz celeriac, peeled and finely diced; 1 oz ginger, peeled and finely sliced; 2 tbsp butter; 3 tbsp plain flour; 1 tbsp curry powder; 1 cup vegetable stock; 1 cup milk; 1-2 tsp lemon juice; 4 None haddock filets (each about 4 oz)

Servings: persons

2 tbsp peanut oil
3 1/2 oz roasted, unsalted peanuts
1 cup long grain rice
1 cup white wine
1 None leek, finely chopped
1 None carrot, trimmed and diced
5 oz celeriac, peeled and finely diced
1 oz ginger, peeled and finely sliced
2 tbsp butter
3 tbsp plain flour
1 tbsp curry powder
1 cup vegetable stock
1 cup milk
1-2 tsp lemon juice
4 None haddock filets (each about 4 oz)

1
Heat the peanut oil in a saucepan, add the peanuts with the rice and saute for 2-3 mins, stirring. Deglaze the pan with 2 cups of water and season with salt. Bring to a boil then cover and gently simmer for 20 mins.
2
Place the wine, half the vegetables, ginger, 1 tsp salt and 2 1/2 cups of water in a saucepan. Bring to a boil and simmer for 1-2 mins. Remove from the heat and leave to stand for 10 mins.
3
Heat the butter in a separate saucepan, add the remaining vegetables and saute for 1-2 mins. Sprinkle with flour and curry powder and mix well. Gradually add the stock and milk and bring to a boil, stirring. Simmer for 5-6 mins, until the sauce thickens. Stir in the lemon juice and season.
4
Heat the wine broth once more but make sure that it doesn't boil. Add the fish to the liquid and gently poach over a low heat for 5-7 mins until cooked through. Lift the fish from the liquid and serve on plates with the peanut rice and curry sauce.

505

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tbsp peanut oil, 3 1/2 oz roasted, unsalted peanuts, 1 cup long grain rice, 1 cup white wine, and more.

Yes, Poached Haddock With Peanut Rice falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Poached Haddock With Peanut Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions