Smoked Haddock Kedgeree

Prep: 10 mins - Cooking: 35 mins

Serves: 4

A delicious traditional English breakfast dish using our smoked undyed haddock, spices, rice and eggs. Perfect for a big family breakfast on a relaxed Sunday morning.

Ingredients

1. 200ml whole milk
2. 500g Alfred Enderby Smoked Haddock Fillets
3. 1 tbsp rapeseed oil
4. 1 white onion, finely diced
5. 2 cloves garlic, grated
6. 2cm fresh ginger, grated
7. ½ tsp ground coriander
8. 1 tsp ground turmeric
9. 1 ½ tsp curry powder
10. 250g long grain rice
11. 350ml vegetable stock
12. 4 eggs, hard boiled, shelled and halved
13. 2 tbsp fresh parsley, finely chopped

Salt and pepper to season

How To Cook

1. Bring the milk and 50ml of water to a gentle simmer in a deep saucepan. Add the haddock skin side down. Cook for 5 minutes until opaque. Remove from the pan and leave to one side.
2. In a large frying pan, heat the oil and gentle sauté the onion, garlic, ginger, coriander, turmeric and curry powder, cooking for 4-5 minutes, until softened.
3. Add rice, coating with the onion mixture. Add vegetable stock and bring to a simmering boil. Cook on a low heat for 10. Remove the haddock from the milk and add the milk into the rice mixture. Cook for a further 6 minutes, until the rice is cooked.
4. Fold through one of the eggs and flake in the haddock to the rice mixture. Lay the remaining 6 egg halves over the kedgeree, season to taste and sprinkle over fresh parsley to serve.

Enjoy...

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