- 2 tea bags, split, tea removed, bags discarded
- 55g/2oz soft brown sugar
- 55g/2oz long grain rice
- 300g/11oz undyed haddock
- 75g/3oz butter
- 75ml/3fl oz water
- 110g/4oz plain flour
- 55g/2oz runner beans, blanched and very finely chopped
- 2 free-range eggs
- 1 tbsp roughly chopped, fresh basil
- 1 tbsp roughly chopped, fresh parsley
- 1 tbsp chopped, fresh chives
- 150ml/6fl oz fish stock
- 75ml/3fl oz double cream
- 55g/2oz green beans, blanched and chopped
- 1 tomato, finely chopped
- sea salt and freshly ground black pepper
- For the haddock, mix together the tea, sugar and rice in a bowl.
- Line a large, wide, deep saucepan with foil and add the rice mixture.
- Place another sheet of foil over the tea mixture and place the fish on top. Put a lid on the saucepan. Place on a high heat and cook for ten minutes, until cooked through. NB: Tea-smoking gnerates a lot of smoke. Be sure that you open the windows and get as much ventilation as you can.
- For the gnocchi, place the butter and water into a saucepan and bring to the boil, then add the flour, beating with a wooden spoon until smooth, then remove from the heat.
- Transfer the gnocchi mixture to a clean bowl and add the eggs, herbs and beans, stiring throughly to combine.
- Spoon the gnocchi mixture into a piping bag and pipe out onto a clean, floured surface into a long sausage. Then cut into 5cm/2in pieces..
- Fill a saucepan with boiling water and add some salt. Once the water is boiling add the gnocchi and cook for five minutes, or until it is floating on the surface, then remove with a slotted spoon, and drain on kitchen paper.
- Meanwhile, for the sauce, mix the stock and cream together in a saucepan and simmer till the liquid has reduced by half. Add the chopped beans and diced tomato to the sauce, to taste, and season with salt and freshly ground black pepper.
- To serve, stir the gnocchi into the sauce and pour onto a serving plate. Carefully remove the haddock and place on top.