Recipe Paul Behnke's smoked haddock, duck egg, black cardamom and cumin wild rice with crispy shallots

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You are in: Food & Drink » Recipe »Paul Behnke's smoked haddock, duck egg, black cardamom and cumin wild rice with crispy shallots

Distrikt’s chef Paul Behnke has been in Leeds for quite a short time, having just moved from working in some top gastro pubs and restaurants in London. In that time he has managed to build network of suppliers in the Leeds market, including Spice Corner, which is the only place Paul knows off in Leeds that has such an individual products such as black cardamom, fresh sugar cane, and fresh lime leaves and other such unusual spices. Paul’s motto is “keep it simple and sexy” which reflects on the cuisine produced at Distrikt.

INGREDIENTS
Serves 6
For the haddock
1 side natural smoked haddock (cut into 6)
1 pint milk
1 stick cinnamon
1 star anise

For the rice
2 diced shallots
1 tsp ground ginger
White roots from 1 bunch coriander
3 black cardamom pods, roasted and seeded
3 cups wild rice
Pinch black cumin
1 large nob unsalted butter
2 lime leaves

For the poaching
Poaching water (1 part vinegar to 8 parts water)
6 duck eggs

For the crispy shallots
4 finely sliced shallots
Plain flour for dusting
Salt and pepper

METHOD
In a saucepan, lightly fry the shallots, ginger, coriander white roots, black cardamom and black cumin until fragrant.

Add 3 cups of wild rice, 6 cups of water and a lime leaf and put on a medium heat for 18-20 minutes - or until the rice is tender.

While the rice cooks, infuse the milk with cinnamon and star anise on a low heat for a few minutes, then add the portioned haddock and poach for six to eight minutes.

In hot pan with 5cm of oil, add the sliced shallots dusted with flour and the salt and pepper and cook until brown, then drain and let them dry on a paper towel. Put aside for garnishing later.

Get the poaching water to a rolling boil and poach the duck eggs for three minutes or until firm but still soft in the centre

When the haddock is cooked, take it out of the milk and remove the skin. Add some of the milk to the rice to moisten, and adjust the seasoning to taste. Then add some chopped coriander leaves.

Serve with rice on the bottom of the plate, then the haddock and the poached egg on top of haddock so the yolk can run down into the dish add the shallots to garnish.

Posted on Wednesday 17th February 2010

You are in: Food & Drink » Recipe »Paul Behnke's smoked haddock, duck egg, black cardamom and cumin wild rice with crispy shallots