Top Rankin Dishes By the Higher Rankin Brothers

2 servings

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Top Rankin Dishes By the Higher Rankin Brothers Ingredients

Smoked haddock fillet; skin	1 tb Olive oil
Milk; to poach	2 tb Plain flour
5 tb Frozen peas; plus 55g/2oz	Vegetable oil; for deep
1 lg Potato; peeled	100 ml Double cream
2 Leeks	1 tb Wholegrain mustard
1/2 Chicken stock cube; plus	25 g Butter; melted
Chicken stock	Salt and pepper
Half a chorizo sausage	Chopped fresh chives; to

Instructions for Top Rankin Dishes By the Higher Rankin Brothers

Preheat the oven to 220c/425f/Gas 7. 1 Halve the haddock and halve one piece again. Poach one small piece and the large piece of haddock in a pan of simmering milk for about five minutes. Drain. 2 Cook 5 tbsp peas in a pan of boiling water according to the packet instructions and drain. 3 For the Potato Risotto: Cut half the potato into very small dice and chop half a leek. 4 Place the chopped potato in a pan with 55g/2oz frozen peas and the chopped leek. Add the stock cube and pour on enough boiling water to cover. 5 Flake the remaining uncooked piece of haddock and add to the pan, bring to the boil and simmer for 5-8 minutes, or until the potato is tender. Add more boiling water to the pan if necessary during cooking. 6 Finely dice the chorizo. Heat the olive oil in a small frying pan, add the diced chorizo and fry for a few minutes. 7 Slice half a leek, separate into rings and dust in the flour. Fill a deep pan one third full with vegetable oil and heat, add the leek slices and deep fry until golden brown. Drain on kitchen paper. Heat the cream with 4 tbsp cooked peas for a few minutes. Stir in the mustard and season. 8 Spoon the risotto onto a plate, top with the chorizo cubes and deep fried leek and serve with the pea cream. 9 For the Baked Fish: Slice half the remaining potato very thinly on a mandolin. Place the large fish piece on a baking sheet and add the potato slices on top to look like scales. 10 Brush with a little melted butter and bake in the oven for 5-8 minutes, or until the potatoes are browned and the fish is cooked through. 11 For the Cannelloni: Cut the remaining leek into 5cm long pieces, push out the centre and reserve. Blanch the outer tubes in a pan of boiling water for one minute. Drain. 12 Cook the remaining potato in a pan of boiling water until tender and drain. Place the cooked potato in a food processor with 1 tbsp cooked peas and the leek centres, remaining poached haddock and blitz. Add enough chicken stock to bind. 13 Use the mixture to fill the leek tubes and place in a greased gratin dish. Bake in the oven for 8-10 minutes, or until golden brown and cooked through. Arrange on a plate and garnish with the chopped chives. Converted by MC_Buster. Recipe by: Chef - Paul Rankin Converted by MM_Buster v2.0l.

Main Ingredient: ChickenCuisine: Uncategorized