Smoked Haddock Kedgeree
Hey there, folks! Today, I'm gonna share with you my take on the classic Smoked Haddock Kedgeree. Trust me, this dish is a flavor bomb waiting to explode in your mouth! Let's start by melting 50g of butter in a saucepan. One time, in the middle of a hectic cooking session, I accidentally used double the amount of butter needed for this recipe. The result? A super creamy kedgeree that everyone loved! So, feel free to play around with the butter if you're feeling adventurous. As the butter melts, add in a finely chopped onion and let it cook until softened. Here's a tip for you: if you want to add a bit of sweetness, sprinkle a pinch of sugar over the onions while they cook. It's a game-changer, I promise! Next, toss in the spices and rice, making sure every grain is coated in that delicious buttery goodness. Oh, and don't forget to fish out the bay leaves and cinnamon stick before serving - biting into those is not a pleasant surprise, let me tell you! Once you've added the smoked haddock and eggs to the mix, you're on the home stretch. Just a little patience, and soon you'll be enjoying a plate of Smoked Haddock Kedgeree that will have your taste buds doing a happy dance. Bon appétit!
Ingredients
- Butter50g
- Onion1 chopped
- Cardamom3 Pods
- Turmeric1/4 tsp
- Cinnamon Stick1 small
- Bay LeafSprigs of fresh
- Basmati Rice450g
- Chicken Stock1 Litre
- Smoked Haddock750g
- Eggs3
- Parsley3 tblsp chopped
- Lemon1 chopped
Nutrition
Directions
- 1
Melt 50g butter in a large saucepan (about 20cm across), add 1 finely chopped medium onion and cook gently over a medium heat for 5 minutes, until softened but not browned.
- 2
Stir in 3 split cardamom pods, ¼ tsp turmeric, 1 small cinnamon stick and 2 bay leaves, then cook for 1 minute.
- 3
Tip in 450g basmati rice and stir until it is all well coated in the spicy butter.
- 4
Pour in 1 litre chicken or fish stock, add ½ teaspoon salt and bring to the boil, stir once to release any rice from the bottom of the pan. Cover with a close-fitting lid, reduce the heat to low and leave to cook very gently for 12 minutes.
- 5
Meanwhile, bring some water to the boil in a large shallow pan. Add 750g un-dyed smoked haddock fillet and simmer for 4 minutes, until the fish is just cooked. Lift it out onto a plate and leave until cool enough to handle.
- 6
Hard-boil 3 eggs for 8 minutes.
- 7
Flake the fish, discarding any skin and bones. Drain the eggs, cool slightly, then peel and chop.
- 8
Uncover the rice and remove the bay leaves, cinnamon stick and cardamom pods if you wish to. Gently fork in the fish and the chopped eggs, cover again and return to the heat for 2-3 minutes, or until the fish has heated through.
- 9
Gently stir in almost all the 3 tbsp chopped fresh parsley, and season with a little salt and black pepper to taste. Serve scattered with the remaining parsley and garnished with 1 lemon, cut into wedges.
🍽️ Join DishIndex for free
Save recipes, create collections and access Cook Mode.
Reviews
(0)No reviews yet. Be the first to rate this recipe!