Cornish Haddock with Curried Cream Sauce, Rice and Broccoli

Cornish Haddock Fillet and Curried Fish Cream Sauce - Seafoodie Range

Succulent Cornish Fish in a Silky. Subtly Flavoured, Aromatic Sauce

  • Dish Type: Main
  • Serves: 2
  • Preparation time: 30 mins
  • Cooking time: 10 mins
  • Difficulty: Easy
  • Cuisine type: Anglo/Indian

Ingredients

**Your FFT Fish & Sauce kit will include:** * 2 x 160g Fresh Cornish Haddock Portions * 120g Curried Cream Sauce **Further ingredients required to make this recipe:** * 160g Broccoli Florets * 125g Basmati Rice

Allergens

  • Fish
  • Celery
  • Milk
  • Sulphites

Method

1. Soak your Rice in cold water for about 30 minutes then drain. Bring a saucepan of lightly salted water to the boil and place the rice into it, stir to the boil and simmer gently until tender, (approx. 10 – 12 minutes). 2. Cook the Broccoli until tender, either by boiling in a pan of salted water, or by steaming for a few minutes. 3. To cook your Haddock Portions - Preheat your oven, or grill, to 200C. Lightly oil and season your fish portions and place either into the oven, or under the grill, for about 8 minutes, or until fish is thoroughly cooked through. 4. Empty your Curried Cream Sauce into a small saucepan. Gently bring to the boil. Ensure the sauce is thoroughly heated through. 5. To serve - Strain the rice and divide onto the plates. Place the broccoli next to it and the fish on top. Finally, spoon the sauce over and around the fish. (Tip: you may wish to garnish this dish with some freshly chopped coriander.)

Nutrition per serving

* Per 100g **119cal / 497kj** * Fat **4.6g** * Saturates **2.4g** * Carbs **10.5g** * Sugars **0.6g** * Protein **8.3g** * Salt **0.18g**