Kedgeree
Smoked haddock is so under rated I thought I’d give you an old fashioned tasty kedgeree recipe that you will love. It’s one of those I remeber from my childhood and dont make often enough. It’s brilliant for breakfast or lunch. (4/5 people)
What you need
500g frozen smoked haddock fillets
1 medium onion finely chopped
3 cups cooked rice
75ml cream
1 teaspoon tumeric or mild curry powder
3 boiled eggs
Salt and pepper
The process
Poach the haddock in a little milk for a few minutes until the fish easily flakes.
In a pan on a medium heat, cook the onion until soft and add the tumeric or curry powder and stir thoroughly until the rice has changed colour. Grind in a generous amount of black pepper and a pinch of salt.
Flake the haddock into the pan, add the rice and cream and mix until the fish is evenly distributed. Remove from the heat and serve straight away with the boiled eggs halved over the top.
It won’t take longer than 20 minutes to prepare and its really delicious.
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Ummm – exactly what changes colour after adding curry powder? Coz it ain’t the rice and it ain’t the haddock, so I guess it’s meant to be the onion, but then again, the moment you add curry/turmeric to ingredients, they take on a different colour. This recipe needs rewriting, I get the sense that it might be good without the errors.
Hi LJ, the haddock already has a yellow outer when I buy it but not all smoked haddock comes that way. I like the yellow (sometimes more orange than yellow) it looks better to me. Cheers for now G
Hi Graham, Just found this website and I am enjoying reading the recipes you have put on it. I have a variation to your kedgeree which I thought that you might like to try. I put my haddock into enough cold milk to cover and bring to the boil, simmer for a few mins remove and flake into pan with cooked onions, put uncooked rice in the milk and add 1 cup each of frozen sweetcorn & peas, you need to make sure that the rice is covered with the milk, I do not put any salt in with the rice as I find it makes it a bit more mellow, when all the milk is absorbed and rice cooked add to the fish and onions mix together & season. I hope you enjoy this variation and look forward to your comments
Hi Liza, that sound brilliant.. no waste and a nice richness in the rice I expect. Thank you so much for sharing, have a lekker weekend G
Many thanks Graham, it’s on the menu tonight!
can I use a healthy option for the cream, like a creme fresh half fat?
Hi Cat, you could… not such a major.. I sometimes make it without cream at all.
Its really simple, hope you enjoy.
That sounds like a fish dish I can actually do. I’ve had the worst luck with seafood: rubbery shrimp, crunchy salmon, mushy *and* tough trout … The only luck I’ve had was the deep-fried flounder tempura.
I think I’ll give this one a try this weekend, as long as I can get the smoked haddock at the local market. Thanks for the recipe.
Drew