Haddock Kedgeree

Recipe from: 25 March 2013
kedgeree

Ingredients 12
Servings 4
Time 00:10

Ingredients

  • 50
    g
    butter
  • 1
    onion - finely chopped
  • 1/2
    tsp
    turmeric
  • 1
    cinnamon quill
  • 2
    dried bay leaves
  • 2
    cup
    Basmati rice or long grain rice is good too
  • 1
    l
    fish stock
  • 5
    ml
    Salt
  • 500
    g
    smoked haddock fillets, poached in water until tender and flaking apart
  • 1/2
    cup
    chopped flat leaf parsley
  • 4
    eggs - boiled for 6 minutes
  • 1
    lemon - cut into wedges
 

Method

00:20
 
Melt the butter in a large pot and gently sauté the onion together with the spices and bay until soft and aromatic.

Add the rice and coat with the spiced butter mixture. Now add the stock and salt cover with a lid and bring to the boil, reduce the heat and cook for about 12 - 15 minutes (or until the liquid has cooked away).

At this stage, poach the haddock and boil the eggs as above. Remove any skin and bones from the fish and flake into bite size pieces. Peel the cooked eggs and cut into quarters.

Fork the haddock through the cooked rice mixture. Place back onto the stove to heat through briefly.  Add the parsley and gently combine.

Serve the kedgeree with the egg quarters and lemon wedges.


Reprinted with permission of Bits of Carey. To see more recipes, click here. Published in Crush online magazine.
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.