Cook basmati rice, leave to cool. Heat
oven to 160C/140C fan/gas 3. Grease a
large ovenproof dish with some of the
butter. Push the egg yolks through a
sieve and roughly chop the whites.
Gently heat the cream in a frying pan
until just below boiling point, then add
the fish. Cover and poach for 4 mins.
Place the wine in a pan with the saffron
and warm to infuse. In a large bowl, mix
together the rice, cayenne, curry powder,
nutmeg, seasoning, chopped egg whites
and saffron-infused wine. Lift the fish out
of the cream and flake into the bowl –
removing any bones as you find them.
Scrape in the cream and gently mix
together once more.
Tip everything into the buttered dish
and dot the top with the remaining
butter. Bake to heat through for 20 mins,
then serve scattered with the parsley
and sieved egg yolk, with lemon wedges
on the side.