Recipe courtesy of Waitrose & Partners
Smoked haddock kedgeree
This kedgeree makes a great brunch dish and will fill your home with a delicious smoky flavour - the best thing to wake up to, we think
Ingredients
- 250g Long grain rice
- 4tsp Madras curry powder medium
- 2 Eggs
- 400g Smoked haddock
- 1tbsp Oil
- 1 Onion chopped
- 1 Red pepper chopped
- 1 half fat crème fraîche (200ml)
- 2tsp Dijon mustard
Method
Step 1
Cook the rice with 1 tsp curry powder in boiling water for 12-15 minutes until tender, then drain.
Step 2
Boil the eggs for 7-8 minutes and then cool in cold water. Peel and cut into quarters.
Step 3
Poach the haddock in boiling water for 3-4 minutes, drain and allow to cool. Then remove the skin, flake the fish and reserve.
Step 4
Meanwhile, heat the oil in a large frying pan and fry the onion and pepper for 4-5 minutes. Add the remaining curry powder and cook for 1 minute. Then add the rice and peas, and heat through for 1-2 minutes. Stir in the parsley, crème fraîche, mustard and reserved flaked haddock. Season to taste. Serve topped with the eggs.
