Smoked haddock kedgeree
by:
The perfect breakfast if you've overindulged the night before - warm and comforting with a strong yet soothing seafood flavour.
ingredients
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serves: 4
2 tablespoons (25 g) butter
1 small onion (chopped)
2 green cardamom pods (split open)
1/4 teaspoon turmeric powder
1 inch (2.5-cm) piece of cinnamon stick
1 leaf bay (very finely shredded)
2 cups (350 g) basmati rice
2 1/2 cups (600 ml) Chicken Stock
2 eggs
1 lb (450 g) smoked haddock (finnan haddie) fillet
2 tablespoons chopped flat-leaf parsley (plus a few sprigs for garnish)
Salt and freshly ground black pepper
Servings Per Recipe: 4
Amount per Serving
Calories: 992
- Total Fat: 19.5 g
- Saturated Fat: 8.5 g
- Trans Fat: 0.4 g
- Cholesterol: 196.1 mg
- Sodium: 1005.5 mg
- Total Carbs: 157.4 g
- Dietary Fiber: 10.7 g
- Sugars: 2.4 g
- Protein: 47.8 g
preparation
1. Melt the butter in a large 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 shredded bay leaf, and cook, stirring, for 1 minute.
2. Add the rice and stir for about 1 minute, until it is well coated in the spicy butter. Add the stock and 1/2 teaspoon of salt, and bring to a boil. Cover the pan with a close-fitting lid, lower the heat, and let it cook very gently for 15 minutes.
3. Meanwhile, hard-boil the eggs for 8 minutes. Bring some water to a boil in a large, shallow pan, add the smoked haddock, and simmer for 4 minutes, until the fish is just cooked. Lift the fish out onto a plate and leave until cool enough to handle, then break it into flakes, discarding the skin and any bones. Drain the eggs and cool slightly, then peel and cut into small pieces.
4. Uncover the rice and gently fork in the fish and the chopped eggs. Cover again and return to the heat for 5 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. Serve garnished with sprigs of parsley.
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