Classic Smoked Haddock Kedgeree
Preparation: 10 minutes
Cooking Time: 50 minutes
The mild tasting, flaky white flesh of a haddock is often smoked to add flavour. Smoking haddock was historically used as a preservative method, however today it is mainly used for additional flavour.
- 750g smoked haddock fillet
- 150g butter
- 1 onion, finely chopped
- 400g basmati rice
- 4 hard boiled eggs, copped into quarters
- large handful of fresh parsley, roughly chopped
- juice of half a lemon
- heaped teaspoon of madras curry powder
- salt and pepper
- 1 pint of milk
- Place the haddock in a large saucepan and cover with the milk, adding an extra splash of water. Bring the liquid to the boil, and then turn the heat to low. Place on the lid, and gently simmer for 10 minutes.
- When cooked, it should be opaque and flaky. Drain the liquid into a measuring jug and put to one side. Cover the haddock with tin foil on a plate, and let it rest.
- In a saucepan, melt a tbsp of the butter in a pan, and add the onions. Sweat down for 10 minutes, and stir in the curry powder cooking for a further minute.
- In the same pan, tip in the rice, and cover with 450 ml of the milky liquid used to cook the fish in. Let it simmer for 15-20 minutes until the rice is soft and fluffy.
- Flake the fish into large chunks, and when the rice is ready, mix the two together.
- Add the parsley, lemon juice and the rest of the butter, mixing everything together. Cover the pan with tin foil, and cook on a very low heat for 5 minutes.
- Add salt and pepper to taste and serve.