Poached Haddock With Peanut Rice - cooking recipe

Ingredients

2 tbsp peanut oil
3 1/2 oz roasted, unsalted peanuts
1 cup long grain rice
1 cup white wine
1 None leek, finely chopped
1 None carrot, trimmed and diced
5 oz celeriac, peeled and finely diced
1 oz ginger, peeled and finely sliced
2 tbsp butter
3 tbsp plain flour
1 tbsp curry powder
1 cup vegetable stock
1 cup milk
1-2 tsp lemon juice
4 None haddock filets (each about 4 oz)

Preparation

Heat the peanut oil in a saucepan, add the peanuts with the rice and saute for 2-3 mins, stirring. Deglaze the pan with 2 cups of water and season with salt. Bring to a boil then cover and gently simmer for 20 mins.
Place the wine, half the vegetables, ginger, 1 tsp salt and 2 1/2 cups of water in a saucepan. Bring to a boil and simmer for 1-2 mins. Remove from the heat and leave to stand for 10 mins.
Heat the butter in a separate saucepan, add the remaining vegetables and saute for 1-2 mins. Sprinkle with flour and curry powder and mix well. Gradually add the stock and milk and bring to a boil, stirring. Simmer for 5-6 mins, until the sauce thickens. Stir in the lemon juice and season.
Heat the wine broth once more but make sure that it doesn't boil. Add the fish to the liquid and gently poach over a low heat for 5-7 mins until cooked through. Lift the fish from the liquid and serve on plates with the peanut rice and curry sauce.