2 cups long grain rice
6 cups water
3 spring onion, finely chopped
2 clove crushed garlic
1 tsp smoked paprika
1 tsp fennel seeds
600g fillet smoked cod, sliced into 6
Splash of olive oil
Put your garlic into the mortar and pestle and crush, then add fennel seed and crush until a paste is formed
Place an oven tray onto the stovetop and heat
Pour in the olive oil and toast the spring onions, smoked paprika, garlic and fennel for 3-5 minutes (keep stirring be careful not to burn)
Pour in the rice and toast for a further 3 minutes then pour in the water, cover with foil and bake @ 190C for 15-20 minutes
Remove the foil from the tray and place the cod pieces on top of the rice and back in the oven for a further 8-10 minutes.
Serve with a creamed cucumber salsa.
Creamed cucumber salsa
1 small Lebanese cucumber, finely diced
½ Spanish onion, finely diced
1 clove of garlic, crushed
1 tbsp white balsamic vinegar
100g softened cream cheese
4 tbsp whole egg mayonnaise
Place the cream cheese, mayonnaise and vinegar into a bowl and whisk until smooth.
Stir the cucumber, onion and garlic through the cream sauce and place in the fridge for at least an hour before serving.