Smoked Haddock Kedgeree

Recipe Introduction:

For the Penfold family… This dish is almost always on the menu for Christmas breakfast. To really spoil ourselves we like to serve with some salmon caviar (ikura) on top. Life does not get much better than that! This is Rick Stein’s recipe from Rick Stein’s Seafood.

 

Smoked Haddock Kedgeree

Cook Time: 35 minutes

Smoked Haddock Kedgeree

Ingredients

  • (Serves 4)
  • 1 lb Finnan Haddie.
  • 1 small onion chopped.
  • 1 oz. butter.
  • 1 pint chicken stock.
  • 2 green cardamom pods.
  • 1/2 tsp turmeric powder.
  • 2 inch cinnamon stick.
  • 1 fresh bay leaf.
  • 12 oz basmati rice.
  • 2 eggs.
  • Salt and fresh ground black pepper.
  • 2 tbsp chopped fresh parsley.

Instructions

  1. Melt the butter in a large sauce pan, add the onion and cook over a medium heat for 5 minutes until soft but not browned. Add the cardamom pods, turmeric, cinnamon stick, and bay leaf and cook, stirring for about 1 minute. Add the rice and stir for about 1 minute, until it is well coated in the spicy butter. Add the stock and 1/2 tsp salt and bring to the boil. Cover the pan with a close fitting lid, lower the heat and leave it to cook very gently for 15 minutes.
  2. Meanwhile, hard boil the eggs for 8 minutes. Bring some water to boil in a large shallow pan, add the smoked haddock and simmer for 4 minutes. Lift the fish out onto a plate and leave to cool enough to handle, then break into flakes, discarding the skin. Drain the eggs, cool down slightly, then peel and cut into small pieces.
  3. Uncover the rice and gently fork in the fish and chopped eggs. Cover again and return to the heat for five minutes or until the fish has heated through. Then gently stir in the chopped parsley and season with a little more salt and black pepper to taste. Garnish with sprigs of parsley and the salmon caviar.

http://www.stoningtonseafood.com/recipes/smoked-haddock-kedgeree/

Serving Suggestions:

Garnish with fresh parsley and serve with warm buttered toast.


2 Responses to Smoked Haddock Kedgeree

  1. Sue/the view from great island
    February 16, 2013 at 3:54 pm

    This looks like a wonderful mid-winter breakfast! I make a version of this using smoked salmon, it’s a variation of a Jamie Oliver recipe…here: http://theviewfromthegreatisland.blogspot.com/2012/02/kedgeree.html

    • Richard
      February 22, 2013 at 11:57 am

      Yes the Jamie Oliver Kedgeree does look really good. I have never made one using a straight curry powder, and I love ginger so I bet that is great. As far as the smoked fish alternative, Sue has used hot smoked salmon in the Jamie Oliver recipe which looks yummy. Another great smoked fish for this dish is hot smoked mackerel. I cut the eggs a little too small when I took my recipe picture, they should be bigger like they are shown by Sue.