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Suggest a better descriptionPreheat 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. Recipe by: Chef - Paul Rankin
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Serving Size: 1 Serving (144g) | ||
Recipe Makes: 2 servings | ||
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Calories: 278 | ||
Calories from Fat: 196 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.8g | 29 % | |
Saturated Fat 12.5g | 63 % | |
Monounsaturated Fat 6.8g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 61.3mg | 19 % | |
Sodium 262.2mg | 9 % | |
Potassium 200.5mg | 5 % | |
Total Carbohydrate 19.4g | 6 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 17.4g | ||
Protein 3.1g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 278
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