Smoked Haddock Kedgeree

Prep Time: 0:20
Cook Time: 0:20
Serves: 4

Ingredients / Shopping List

450g smoked haddock
100ml milk
25g butter
250g long grain rice
1 tblsp rapeseed oil
1 onion
50g frozen peas
250ml vegetable stock
Ground black pepper
Sea salt
Pinch curry powder
Optional: soft boiled egg
Spring of fresh thyme
Chopped fresh coriander leaves
1 egg (optional) 

Prep to Cook:   Foil, cooking dish, knife, wooden spoon, saucepan, measuring jug, sieve, chopping board and knife, serving dish


Two tasks to complete: a) cook the rice b) cook the fish

Cooking the rice:
Peel, slice and dice the onion very finely
Fry this off in a little oil with the curry powder until it softens but does not brown
Wash the rice in a sieve and drain
Prepare the vegetable stock using concentrated stock or a cube
Put the stock in a saucepan and bring to the boil
Add the rice, sprig of thyme and seasoning and simmer for 15 – 20 mins
Meanwhile place the haddock in foil and add a knob of butter and milk
Wrap and place in the oven or in the microwave
Cook in the oven for 16 minutes (180C⁰C or Gas Mark 4)
Cook in a microwave dish covered with cling film for about 6 minutes
Stir the rice and add the peas and more stock if necessary.
The rice should be moist and soft when ready
Stir in the steamed haddock to flake up the fish
Serve with a soft boiled egg and chopped coriander
The soft boiled egg is a perfect topping in terms of flavour and texture and is well worth the effort.  Immerse an egg in boiling water and cook for 4 minutes.  Plunge into cold water and carefully remove the shell.  Pop onto the Haddock Kedgeree and serve. 
Check it out!

Kedgeree is a historic dish!  It was made in Victorian times as an exciting breakfast dish.  Today it is simply a great way to have a light tasty fish meal that is easy to prepare in two distinct steps dealing with the fish and then the rice.

Recipe Science

Cooks Know How:   Poaching the haddock wrapped in foil with a little butter and milk makes the fish muscle flake and fall apart.  The milk becomes flavoured and can be added to the rice.  The fish can be cooked and wrapped and stored in the refrigerator, if you want to prepare it in advance.  The rice mixture needs plenty of flavour to match the fish.  Add stock to the cooking water of the rice, also plenty of seasoning and a sprig of thyme.  Boil the rice gently until it is softened.  Rice is pure starch and during the boiling the starch grains swell.  They absorb water and keep on doing so, that is why you need to stir and adjust the liquid if it appears to be going too dry.  Test the rice by biting a grain between your front teeth and seeing if it is tender and not gritty in the centre.  Gelatiniasation of starch is the scientific process that is seen in action as the rice is cooked.  It makes the rice easier to digest.  Once the rice is cooked the fish can be stirred gently through the rice and served immediately sprinkled with chopped coriander, and the egg if you want.