Recipe: Smoked Haddock Kedgeree
One thing I love about having a week off work, aside from the obvious, is the chance to make proper breakfasts. Well, rather, brunches by the time I have woken up.
One of my favourite things to have at any time of the day is a kedgeree made with smoked haddock and soft boiled eggs. I first tried kedgeree on a beautiful early morning at Glastonbury Festival, made with hot smoked slamon from the Goan Seafood Company. I was a total convert to fish breakfasts from the first bite.
When I saw some smoked haddock on special offer, I knew it would be destined to make friends with rice, eggs, spices, lemon and parsley. This is pretty much a storecupboard dish apart from the fish, so is cheap as well as delicious (luckily…).
After poaching the haddock in water with bay leaves and peppercorns, I practised using my asbestos hands to flake the fish. If you are a normal human, wait till it cools down. Reserve the poaching liquid to cook the rice. I boiled some eggs and heated some butter in a pan. Added to the hot butter was a finely chopped onion, a cinnamon stick, 4 bruised cardamom pods and 1/2 tsp turmeric. I cooked this out for a while and added 3/4 cup of basmati rice. After coating in the spiced butter, I added poaching liquid to cover the surface of the rice by an inch.
I slammed the lid on and simmered until the water had all but evaporated, then stirred in the flaked haddock, halved eggs, a handful of chopped parsley and some black pepper. I slopped the kedgeree into big bowls and served with lemon wedges.
Smoked haddock kedgeree
adapted from www.bbcgoodfood.com
1 medium onion, finely chopped
4 cardamom pods, bruised
1/2 tsp turmeric
1 small cinnamon stick
2 dried bay leaves
3/4 cup basmati rice
2 medium un-dyed smoked haddock fillets
handful chopped fresh parsley
1 lemon, cut into wedges, to garnish
method as above.