appetite magazine
Kedgeree
 
 
Serves: 4
Ingredients
  • 2 tbsp butter
  • 1 onion, finely chopped
  • 2 tsp medium curry powder
  • 1 ½ coffee mugs basmati rice
  • 1 bay leaf
  • 2 ¼ coffee mugs just-boiled water
  • 500g smoked haddock fillets
  • 750ml milk to poach
  • 2 lemons (juice of ½ + 6 quarters)
  • salt and fresh ground black pepper
  • 2 hard boiled eggs, quartered
  • ½ tbsp chopped fresh parsley
  • ½ tbsp fresh coriander
Method
  1. Heat 1 tbsp butter in a saucepan over a medium heat, add onion and sauté for 5 mins until soft.
  2. Add curry powder and cook, stirring, for 2 mins.
  3. Stir in rice to combine thoroughly.
  4. Add a bay leaf and just-boiled water from the kettle.
  5. Cover with a tight-fitting lid and simmer over a medium heat for 3 mins.
  6. Turn off heat and leave, still covered, to steam for 20 mins (don’t remove the lid!).
  7. Meanwhile, to poach the haddock, pour the milk into a wide-bottomed pan, bring to a simmer over a low heat.
  8. Add the haddock, skin-side down, and poach gently for 6-8 mins (depending on thickness of the fish).
  9. Remove fish from the mllk, remove flesh from skin, flake and keep warm.
  10. Set milk aside, also keeping warm.
  11. When the rice is done, add 1 tbsp butter and fork to fluff up.
  12. Place in a serving dish and stir through a little of the warm poaching milk to loosen and create a creamy consistency.
  13. Season with salt and pepper, gently stir through the fish, arrange the egg and lemon quarters, squeeze over lemon juice, sprinkle over parsley and coriander and serve.
Recipe by appetite magazine at https://www.appetitemag.co.uk/kedgeree/