Cornish Haddock with Curried Cream Sauce, Rice and Broccoli

Cornish Haddock with Curried Cream Sauce, Rice and Broccoli

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

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

Ingredients

  • 2 x 160g Fresh Cornish Haddock Portions
  • 120g Curried Cream Sauce
  • 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