Smoked haddock kedgeree
- Serves 4
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
Recipe courtesy of Waitrose & Partners
Ingredients
- Long grain rice 250g
- Madras curry powder 4 tsp, medium
- Eggs 2
- Smoked haddock 400g
- Oil 1 tbsp
- Onion 1, chopped
- Red pepper 1, chopped
- Half fat crème fraîche 1 tub, (200ml)
- Dijon mustard 2 tsp
Method
-
Step 1
Cook the rice with 1 tsp curry powder in boiling water for 12-15 minutes until tender, then drain.
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Step 2
Boil the eggs for 7-8 minutes and then cool in cold water. Peel and cut into quarters.
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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.
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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.
