Foodedo recipe

Smoked Haddock Kedgeree with Peas, Boiled Eggs and Lemon

Name: Smoked Haddock Kedgeree with Peas, Boiled Eggs and Lemon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 4 eggs (large); 300 g basmati rice (rinsed until the water runs mostly clear); 400 g smoked haddock fillets (skinless if possible, check for pin bones); 300 ml whole milk; 1 bay leaf; 1 onion (large, finely chopped); 2 garlic (finely chopped or crushed); 1 tbsp sunflower oil; 25 g unsalted butter; 2 tsp medium curry powder; 1 / 4 tsp ground turmeric; 150 g frozen peas; 1 lemon (zest finely grated, half juiced, the rest cut into wedges); 15 g flat-leaf parsley (roughly chopped); to taste fine salt (use sparingly, as smoked haddock is already salty); to taste black pepper (freshly ground)

Serves 4

45 min

Quantities are kept as written by the author.

A comforting kedgeree of gently spiced basmati rice with flakes of smoked haddock, sweet peas and boiled eggs, finished with lemon and parsley.

Ingredients

16 items

4eggslarge
300 gbasmati ricerinsed until the water runs mostly clear
400 gsmoked haddock filletsskinless if possible, check for pin bones
300 mlwhole milk
1bay leaf
1onionlarge, finely chopped
2garlicfinely chopped or crushed
1 tbspsunflower oil
25 gunsalted butter
2 tspmedium curry powder
1 / 4 tspground turmeric
150 gfrozen peas
1lemonzest finely grated, half juiced, the rest cut into wedges
15 gflat-leaf parsleyroughly chopped
to tastefine saltuse sparingly, as smoked haddock is already salty
to tasteblack pepperfreshly ground

Recipe notes (2)

Note: Smoked haddock varies in saltiness, so it is best to season lightly at the start and adjust only after the fish has been folded through.
Note: This is best served straight away while the rice is fluffy and the fish is still in large flakes.

Method

10 steps

Step 1. Put the eggs in a small saucepan, cover with cold water and bring to the boil. Once boiling, cook for 8 minutes. Drain and cool under cold running water or in a bowl of cold water until cool enough to peel. Set aside.
Step 2. While the eggs cook, put the smoked haddock in a large deep frying pan or sauté pan with a lid. Add the milk, the bay leaf and 500 ml water. Set over a medium heat and bring just to a gentle simmer; do not boil hard. Cook for 4-5 minutes, turning the fish once if needed, until the flesh flakes easily and is no longer translucent in the thickest part.
Step 3. Lift the haddock onto a plate with a fish slice. Keep the fish and any liquid it touched away from the peeled eggs, lemon and parsley until the fish is cooked. Measure 650 ml of the poaching liquid into a jug, topping up with a little water if needed. Discard the bay leaf.
Step 4. Wipe out the pan if needed, then set it back over a medium heat. Add the sunflower oil and butter. When the butter has melted, add the onion with a small pinch of salt and cook for 7-8 minutes, stirring often, until softened and lightly golden.
Step 5. Stir in the garlic, curry powder and turmeric. Cook for 30 seconds to 1 minute, stirring, until fragrant. Add the rinsed rice and stir for 1 minute so the grains are coated in the spiced butter.
Step 6. Pour in the 650 ml reserved poaching liquid. Bring to the boil, stir once, then cover with a tight-fitting lid and turn the heat to low. Cook for 12 minutes without lifting the lid.
Step 7. Scatter the frozen peas over the rice, cover again and cook for 3 minutes more. Take the pan off the heat and leave it covered to stand for 5 minutes.
Step 8. While the rice stands, peel the eggs and cut them into halves or quarters. Flake the cooked haddock into large pieces, discarding any skin or bones you find.
Step 9. Uncover the pan and gently fluff the rice with a fork. Fold in the flaked haddock, most of the parsley, the lemon zest and 1-2 tablespoons lemon juice. Season with black pepper and taste before adding any extra salt.
Step 10. Spoon the kedgeree into bowls or plates. Top with the boiled eggs, scatter over the remaining parsley and serve with the lemon wedges alongside.