Kedgeree

Kedgeree

By
From
Kitchin Suppers
Serves
4
Photographer
Laura Edwards

This is a lovely light, tasty supper, but it’s also a brilliant brunch dish. Quick to make and just as easy to prepare double or triple the quantity, it’s an ideal dish for a larger gathering. We often have this kedgeree at Christmas and Easter, but also on other occasions throughout the year when we have family and friends staying.

Ingredients

Quantity Ingredient
600g smoked haddock fillets, (with skin)
2 garlic cloves, peeled
600ml milk
50g butter
1/2 onion, peeled and finely chopped
1/2 teaspoon curry powder
1/2 teaspoon white mustard seeds
sea salt
freshly ground black pepper
200g basmati rice
500ml water
4 free-range medium eggs
1/2 lemon, juiced, to taste
2 tablespoons parsley, chopped
lime wedges, to serve
or lemon wedges, to serve

Method

  1. Put the smoked haddock into a wide pan, add the garlic cloves and pour on the milk to cover. Lay a round of baking parchment or buttered greaseproof paper on top and place over a very low heat. Bring up to a gentle simmer and turn off the heat, leaving the smoked haddock to finish cooking in the residual heat for a minute or two.
  2. Lift out the cooked fish onto a board, reserving the liquor. Flake the smoked haddock, cover with cling film and set aside.
  3. Melt the butter in a heavy-based saucepan. Add the onion and sprinkle with the curry powder, mustard seeds and some salt and pepper. Sweat gently, stirring frequently, for 5 minutes to soften. Add the rice and stir to coat with the butter.
  4. Pour the water and 100 ml of the reserved poaching milk over the rice, bring to the boil and then simmer for about 15 minutes until the rice is cooked and the liquid has evaporated.
  5. Meanwhile, boil the eggs in water to cover for 8 minutes, then drain and refresh under cold running water. Shell the hard-boiled eggs and cut into wedges.
  6. Add the smoked haddock to the rice, gently fold through and season with lemon juice, salt and pepper to taste. Add the chopped hard-boiled eggs and scatter over the chopped parsley. Serve with lime or lemon wedges.
Tags:
The Kitchin Restaurant
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