Recipe

Kedgeree Recipe

Add Step-by-Step Photos	Kukla / All my dishes 6 months, 1 week ago There are many ways of making Kedgeree, but all recipes that I know of include the basics: hard-boiled eggs, rice (often cooked with a bay leaf), smoked haddock poached in milk, with a pinch of nutmeg and either cayenne (goes well with scrambled egg... More Prep:15m Cook:40m Servings:6	Kukla
	scottish brunch breakfast sidedish easy filling rice eggs smokey haddock nutmeg cayenneorcurry

Flake the milk-poach

Roughly chop one egg

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Ingredients

450 g ( 1 lb) smoked haddock

300 ml (1/2 pint / 1 1/4 cups) milk

175 g (6 oz / scant 1 cup) long grain rice (I've also used basmati & brown rice)

Pinch of freshly grated nutmeg

Pinch of cayenne pepper (or alternately, curry powder to taste, about 1 tsp)

50 g (2 oz / 1/4 cup) butter

1 onion, peeled and finley chopped

2 hard-boiled eggs (Boil them GENTLY so they aren't rubbery)

Salt & freshly ground black pepper, to taste

Chopped fresh parsley, for garnish

TO SERVE:

Lemon wedges on the side, whole-wheat toast, softly scrambled eggs as well on the side if desired

Directions

Poach the haddock in the milk,made up with just enough water to cover the fish, for about 8 minutes or until JUST cooked. As soon as it's cooled slightly, skin the haddock, remove any and all bones (if applicable), and flake the flesh with a fork. Set aside.

Bring 600 ml (1 pint / 2 1/2 cups water) to the boil in a large pan. Add the rice, cover tightly with a lid and cook over a low heat for about 25 minutes, or until all the water has been absorbed by the rice. (Or, if using Basmati or brown rice, cook according the package directions; You can also add a bay leaf to the water with all of the rice types, if you want.)

As soon as the rice is cooked, season it with salt and a grinding of black pepper, and the nutmeg and cayenne pepper (or curry) powder.

Meanwhile, heat 15 g (1/2 oz / 1 TBSP) butter in a pan and fry the onion until soft and transparent. Set aside. Roughly chop one of the hard-boiled eggs, and slice the other into neat wedges.

Stir the remaining butter into the hot rice and add the flaked haddock, onion, and the chopped egg. Season to taste and heat the mixute thrrough gently again (this can be done in a serving dish in a low-heat oven, if more convenient).

To serve, pile up the kedgeree on warmed serving dishes, sprinkle generously with parsley and arrange the wedges of egg on top of each. Put the lemon wedges around the base and serve hot with toast and soft-scrambled eggs, if desired.

NOTE: You can also make this with leftover cooked salmon instead of the haddock.

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