Ingredients

• 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

Directions

• 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.