Smoked haddock has got to be one of my favourite fish, whether you’re making risotto, fish pie or simply poached with mashed potatoes and a poached egg…but kedgeree’s got to be my favourite!!!
I’d made it for years on the hob which is definitely the quicker method, however, a few years ago I discovered another recipe for a slightly different smoked fish and rice dish that was started off on the hob and then cooked in the oven. I wasn’t so keen on the taste of the actual dish, however, liked the method and thought I’d try my kedgeree recipe (with a couple of tweaks) using the method…I’ve been making it this way ever since. It does take longer, however, the end result is definitely worth it!
Other Recipes
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- eggs benedict and quick hollandaise
- north african eggs
- quick lamb dhansak (thermomix)
- green lentil dal with quick naan breads
Ingredients
- 2 eggs
- 2 fillets smoked haddock preferably undyed
- 1 bay leaf
- 125g basmati rice
- salt and freshly ground black pepper
- 20g butter
- 1 onion or leek chopped
- 1 small clove of garlic finely chopped
- 1 heaped tsp curry powder – we like hot!
- 188ml chicken stock
- 1/2 lemon – juice only plus wedges to serve
- roughly chopped fresh coriander or parsley to serve (optional)
Instructions
- Preheat the oven to fan 180C/350F/Gas 4.
- Melt the butter in a large, heavy-based lidded casserole dish or pan over a medium to low heat and add the onion (or leek) and garlic. Allow to soften without colouring for about 5 minutes. Add the curry powder and cook for 2 minutes. Squeeze in the juice from 1/2 a lemon. Tip in the rice and stir around until the grains are well coated with this spicy butter.
- Add the bay leaf and a few grinds of salt and freshly ground black pepper. Pour over the stock, bring up to a simmer, then lay the fish on top (skin side up), gently submerging it under the surface. Put on the lid and cook in the oven for 17 minutes.
- Remove from the oven, then leave to stand for 5 minutes without removing the lid; this is important – it allows the rice to finish cooking. Now boil your eggs to your liking – I like the yolks slightly soft and cook them for 7 minutes. Once cooked, let them sit in cold water.
- Take off the lid, remove the skin from the fish and using two forks, gently mix the rice, while also breaking the fish into flakes. Remove the bay leaf and cover with a tea towel, clamp on the lid, and leave for a further 5 minutes to remove any excess steam. Mix again lightly. Now peel the eggs and cut in to wedges.
- Serve directly from the dish onto warm plates, with the boiled egg, scatter with the chopped coriander or parsley and wedges of lemon.
Kedgeree
Ingredients
- 2 eggs
- 2 fillets smoked haddock preferably undyed
- 1 bay leaf
- 125g basmati rice
- salt and freshly ground black pepper
- 20g butter
- 1 onion or leek chopped
- 1 small clove of garlic finely chopped
- 1 heaped tsp curry powder we like hot!
- 188ml chicken stock
- 1/2 lemon juice only plus wedges to serve
- roughly chopped fresh coriander or parsley to serve optional
Instructions
- Preheat the oven to fan 180C/350F/Gas 4.
- Melt the butter in a large, heavy-based lidded casserole dish or pan over a medium to low heat and add the onion (or leek) and garlic. Allow to soften without colouring for about 5 minutes. Add the curry powder and cook for 2 minutes. Squeeze in the juice from 1/2 a lemon. Tip in the rice and stir around until the grains are well coated with this spicy butter.
- Add the bay leaf and a few grinds of salt and freshly ground black pepper. Pour over the stock, bring up to a simmer, then lay the fish on top (skin side up), gently submerging it under the surface. Put on the lid and cook in the oven for 17 minutes.
- Remove from the oven, then leave to stand for 5 minutes without removing the lid; this is important - it allows the rice to finish cooking. Now boil your eggs to your liking - I like the yolks slightly soft and cook them for 7 minutes. Once cooked, let them sit in cold water.
- Take off the lid, remove the skin from the fish and using two forks, gently mix the rice, while also breaking the fish into flakes. Remove the bay leaf and cover with a tea towel, clamp on the lid, and leave for a further 5 minutes to remove any excess steam. Mix again lightly. Now peel the eggs and cut in to wedges.
- Serve directly from the dish onto warm plates, with the boiled egg, scatter with the chopped coriander or parsley and wedges of lemon.
Notes
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