Directions

1. Heat the butter over a gentle heat in a large sauté / frying pan that has a good fitting lid.

2. Add the sliced leeks and garlic and cook for 3-5 minute to soften.

3. Add the cauliflower rice and combine well with the leeks and cook for 2 minutes.

4. Add the stock and stir through the rice, lay the haddock fillets on top of the rice and place the lid on the pan.

5. Keep the heat low/medium to allow the dish to cook gently for 10-12 minutes.

6. Remove the lid and check the fish is cooked - it should be firm.

7. Gently break the fish into the rice mix. If there is excess liquid just turn the heat to high for a minute to allow it to evaporate.

8. Reduce the heat, add the soured cream and the dill and gently combine.

9. Season to taste.