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
- Heat 1 tbsp butter in a saucepan over a medium heat, add onion and sauté for 5 mins until soft.
- Add curry powder and cook, stirring, for 2 mins.
- Stir in rice to combine thoroughly.
- Add a bay leaf and just-boiled water from the kettle.
- Cover with a tight-fitting lid and simmer over a medium heat for 3 mins.
- Turn off heat and leave, still covered, to steam for 20 mins (don’t remove the lid!).
- Meanwhile, to poach the haddock, pour the milk into a wide-bottomed pan, bring to a simmer over a low heat.
- Add the haddock, skin-side down, and poach gently for 6-8 mins (depending on thickness of the fish).
- Remove fish from the mllk, remove flesh from skin, flake and keep warm.
- Set milk aside, also keeping warm.
- When the rice is done, add 1 tbsp butter and fork to fluff up.
- Place in a serving dish and stir through a little of the warm poaching milk to loosen and create a creamy consistency.
- 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.
