1 pinch Saffron strands (soaked in an egg cup of water)
400ml Fish stock or water
1 handful Flat leaf Parsley (Finely chopped)
1 handful Coriander (Finely chopped)
75g Samphire (Washed and trimmed if necessary.)
Pre-heat the oven to 200c. Melt the butter with the oil in a heavy oven-proof casserole.
Add the leeks and shallots and soften over a low heat for 2-3 minutes. Then add the garlic and continue for a further couple of minutes
Stir through the curry powder and the rice and continue to cook for a bare minute
Add all the water or stock and the saffron strands and bring the mixture to a gentle simmer. Cover and place in the oven
Put the eggs in a small pan, cover with cold water. Add a pinch of salt. Bring to the boil, then simmer gently for 10 minutes.
Put the haddock in a small frying pan, cover with milk and poach for 8 minutes. Strain the liquid and reserve. Put the fish to one side to keep warm
Drain the eggs and plunge into cold water. Peel and put to one side to keep warm
Take the rice out of the oven and check that it is cooked. If necessary add more liquid (the milk from poaching the haddock or a little boiling water).
Taste and season with pepper and a little salt. Stir through the chopped herbs and samphire. Flake the haddock into the mixture and fold through gently. Taste and add more salt and pepper if required.
Cut the eggs in half and use to garnish the dish. Serve with wedges of lemon.
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