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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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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