Kedgeree Recipe with Smoked Haddock Recipe

How to Kedgeree Recipe with Smoked Haddock Recipe

Ingredients

Serves 6

450 g/ 1 lb smoked haddock fillets

350 g/ 12 oz long-grain rice

750 ml/ 1 ¼ pint hot fish or chicken stock

15 g/ 1 ½ Oz butter

1 small onion, chopped

2 hard boiled (cooked) eggs, chopped

2 tbsp cream

Salt/freshly ground black pepper

Cayenne pepper

1 hard boiled (cooked) egg, sliced

Tomato slices

Parsley

How to make Kedgeree

1. Place fish in shallow dish. Cover and cook for 5 minutes turning once. Flake fish, discarding skin, and set aside.

2. Place the rice in a large bowl and pour over the hot stock. Cover and cook for 12 minutes. Leave to stand for 5 minutes. If the stock has not been absorbed, drain rice.

3. Place butter in a small bowl and cook for 1 minute. Mix onion and cook for 2 – 3 minutes.

4. Place fish, rice, and onion, chopped eggs and cream in large bowl, stir well and season with salt and pepper. Cook for 4 minutes, stirring once.

5. Sprinkle with cayenne pepper and garnish with sliced egg, sliced tomato and parsley sprigs.