Published: by Absolutely Recipes, in the Fish & Seafood recipes category.

Kedgeree Recipe.

Ingredients:

1 lb Undied Smoked Haddock (Halved)
2 Bay Leaves
7oz White Rice )(Rinsed in Cold Water and Drained)
4 Eggs
3/4 Cup Frozen Peas
1 TBSP Butter
1 TBSP Olive Oil
1 Onion (Finely Chopped)
1 TBSP Curry Powder
3 TBSP Heavy Cream
3 Fresh Parsley (Chopped)
1/2 Lemon (Juiced and Zested)
Pinch of Salt
Pinch of Ground Black Pepper

Recipe Instructions:

Place the haddock in a large frying pan, skin-side up.
Pour over
16 oz of water, add the bay leaves and bring the water to a
gentle simmer.
Cook the haddock for 8-10 minutes until it is just done and flakes easily.
Drain in a colander set over a bowl, reserving the cooking liquor, and discard the bay leaves.
Pour the cooking liquor into a medium saucepan and stir in the rice.
Cover with a lid and bring to the boil.
Reduce the heat and simmer
the rice very gently for 10 minutes.
Turn off the heat and leave the rice covered for 3-5 minutes more to absorb the fish liquor.
While the rice is cooking, bring some water to the boil in a medium
saucepan.
Add the eggs and cook for eight minutes.
Drain them in a sieve under cold running water and when cool enough to handle, peel
them carefully and set aside.
Cook the peas, in a small saucepan
of boiling water and drain.
Melt the butter with the oil in a large pan and cook the onion over a low heat for five minutes until well softened, stirring occasionally.
Add the curry powder and cook for another 3 minutes, stirring
constantly.
Place the cooked rice into the pan and stir in the onions.
Add the peas, cream, parsley and a few twists of ground black
pepper.
Flake the fish into chunky pieces and add these to the pan.
Gently
stir in the lemon juice and zest and continue to cook for 1-2 minutes.
Peel the eggs and cut into quarters and place them on the rice.
Cover the pan with a lid and heat through for 2-3 minutes or until the eggs are warm, then serve.

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