Smoked Haddock Kedgeree

I had in my mind that I wanted to cook a kedgeree and have tried various recipes in the past. When I did a website search, this Rick Stein recipe came up on the BBC Good Food page. The last Rick recipe I found and cooked was one of our now favourite’s, his Crab Linguine so had every faith that this would be a good one to go with. His recipe is for 6 people but this version serves 2-3.

Ingredients

50g butter

1 medium onion, finely chopped

3 cardamom pods, split open

1/4 tsp tumeric

1 small cinnamon stick

2 fresh bay leaves or 1 dried

150-225g basmati rice

500 ml fresh chicken stock

240-375g smoked haddock fillet (I used un-dyed as it’s all that I could find at the time)

2 eggs

3 tbsp. chopped fresh parsley

1/2 fresh lemon cut into wedges, to garnish

Method

  1. Melt the butter in a large saucepan (about 20cm across), add the onion and cook gently over a medium heat for 5 minutes, until softened but not browned. Stir in the cardamom pods, turmeric, cinnamon stick and bay leaves, then cook for 1 minute.
  2. Tip in the rice and stir until it is all well coated in the spicy butter. Pour in the stock, add 1⁄2 teaspoon salt and bring to the boil, stir once to release any rice from the bottom of the pan. Cover with a closefitting lid, reduce the heat to low and leave to cook very gently for 12 minutes.
  3. Meanwhile, 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 it out on to a plate and leave until cool enough to handle. Hard-boil the eggs for 8 minutes. Flake the fish, discarding any skin and bones. Drain the eggs, cool slightly, then peel and chop.
  4. 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. Gently stir in almost all the parsley, and season with a little salt and black pepper to taste. Serve scattered with the remaining parsley and garnished with lemon wedges.

 

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