Smoked haddock kedgeree
 

This kedgeree, whilst fairly traditional, has hints of the Far East.  It has no cream.Serve as a breakfast or supper dish.

Preparation Time: 15 Mins

Cooking Time: 30 Mins

Total Time: 45 Mins

Ingredients

For 4 servings…

25 gms            Butter       

1                    Onion  - chopped     

2 pods             Cardamon  - split open

¼ tsp             Turmeric    

2½ cm             Cinnamon  - stick     

1                    Bay leaf  - shredded  

350 gms          Rice  - Basmati        

600 ml             Stock  - chicken       

½ tsp             Salt          

2                    Eggs        

450 gms          Haddock  - smoked fillet         

2 tbs               Parsley  - chopped    

                     Pepper  - freshly ground, black 

To garnish

                     Parsley  - sprigs       

Method

Melt the butter in a large pan, add the onion and cook over a medium heat for 5 minutes, until soft but not browned.  Add the cardamom pods, turmeric, cinnamon stick and bay leaf and cook, stirring, for 1 minute.

Add the rice and stir for about 1 minute, until it is well coated in the spicy butter.  Add the stock and salt and bring to the boil.  Cover the pan, lower the heat and leave it to cook very gently for 15 minutes.

Meanwhile, hard-boil the eggs for 8 minutes.

Bring some water to the boil in a large shallow pan, add the smoked haddock and simmer for 4 minutes, until the fish is just cooked.  Lift out the fish and leave until cool enough to handle.  Then break it into flakes, discarding the skin and any bones.  Drain the eggs, cool slightly, then peel and cut into large pieces.

Uncover the rice and gently fork in the fish and the chopped eggs.

Cover again and return to the heat for 5 minutes or until the fish has heated through.  Then stir in the chopped parsley and season with a little more salt and pepper to taste.

Serve garnished with sprigs of parsley.

Wine recommendations

An aromatic white wine.

Conventional

     Quincy

Interesting

     Côtes de Gascogne blanc

     Entre-deux-Mers

     Mâcon

     Touraine sauvignon