Poached smoked haddock with ackee recipe
Poached smoked haddock with ackee and callaloo This gently sweet and salty cinnamon poached smoked haddock is served with a spicy ackee stew and fresh callaloo. 500ml/17½fl oz semi-skimmed milk½ cinnamon stick1 vanilla pod, casing only4 x 150g/5oz natural smoked haddock fillets, boneless 500ml/17½fl oz semi-skimmed milk ½ cinnamon stick 1 vanilla pod, casing only 4 x 150g/5oz natural smoked haddock fillets, boneless 110ml/4fl oz extra virgin rapeseed oil2 garlic cloves, grated1 tsp fresh thyme leaves, finely chopped½ tsp black peppercorns, cracked1 tsp allspice berries, cracked1 bunch spring onions, finely sliced2 red peppers, finely sliced2 yellow peppers, finely sliced1 tsp chilli jam, preferably made with scotch bonnet chillies5 plum tomatoes, peeled and roughly choppedabout 150ml/5fl oz fish stock, if needed1 x 425g/15oz canned ackee, drained and rinsed well 110ml/4fl oz extra virgin rapeseed oil 2 garlic cloves, grated 1 tsp fresh thyme leaves, finely chopped ½ tsp black peppercorns, cracked 1 tsp allspice berries, cracked 1 bunch spring onions, finely sliced 2 red peppers, finely sliced 2 yellow peppers, finely sliced 1 tsp chilli jam, preferably made with scotch bonnet chillies 5 plum tomatoes, peeled and roughly chopped about 150ml/5fl oz fish stock, if needed 1 x 425g/15oz canned ackee, drained and rinsed well 500g/1lb 2oz callaloo, washed and dried 500g/1lb 2oz callaloo, washed and dried Method For the smoked haddock, place a deep heavy-based frying pan onto a medium heat, add the milk, cinnamon and vanilla pod and bring to a simmer.Add the smoked haddock and cook for 4-5 minutes until cooked through. Lift the fish out of the pan using a fish slice and carefully remove the skin. Keep the fish warm.For the ackee, heat a large pan until medium hot, add three-quarters of the rapeseed oil and gently heat. Add the garlic, thyme, peppercorns and allspice berries and fry for 30 seconds.Add the spring onions, peppers and chilli jam and fry over a low heat until the vegetables wilt into their own juices - about 15 minutes.Add the chopped tomatoes, and fish stock if the mixture seems dry. Gently stir in the drained ackee and simmer over a low heat while you cook the callaloo. For the callaloo, heat the remaining oil in a frying pan, add the callaloo and cook for 1-2 minutes, or until just wilted. To serve, spoon the ackee onto each of four plates, top with the smoked haddock and pile some callaloo alongside. For the smoked haddock, place a deep heavy-based frying pan onto a medium heat, add the milk, cinnamon and vanilla pod and bring to a simmer. For the smoked haddock, place a deep heavy-based frying pan onto a medium heat, add the milk, cinnamon and vanilla pod and bring to a simmer. Add the smoked haddock and cook for 4-5 minutes until cooked through. Lift the fish out of the pan using a fish slice and carefully remove the skin. Keep the fish warm. Add the smoked haddock and cook for 4-5 minutes until cooked through. Lift the fish out of the pan using a fish slice and carefully remove the skin. Keep the fish warm. For the ackee, heat a large pan until medium hot, add three-quarters of the rapeseed oil and gently heat. Add the garlic, thyme, peppercorns and allspice berries and fry for 30 seconds. For the ackee, heat a large pan until medium hot, add three-quarters of the rapeseed oil and gently heat. Add the garlic, thyme, peppercorns and allspice berries and fry for 30 seconds. Add the spring onions, peppers and chilli jam and fry over a low heat until the vegetables wilt into their own juices - about 15 minutes. Add the spring onions, peppers and chilli jam and fry over a low heat until the vegetables wilt into their own juices - about 15 minutes. Add the chopped tomatoes, and fish stock if the mixture seems dry. Gently stir in the drained ackee and simmer over a low heat while you cook the callaloo. Add the chopped tomatoes, and fish stock if the mixture seems dry. Gently stir in the drained ackee and simmer over a low heat while you cook the callaloo. For the callaloo, heat the remaining oil in a frying pan, add the callaloo and cook for 1-2 minutes, or until just wilted. For the callaloo, heat the remaining oil in a frying pan, add the callaloo and cook for 1-2 minutes, or until just wilted. To serve, spoon the ackee onto each of four plates, top with the smoked haddock and pile some callaloo alongside. To serve, spoon the ackee onto each of four plates, top with the smoked haddock and pile some callaloo alongside.