Kedgeree with smoked haddock
Kedgeree lives or dies on the fish, so ask for undyed smoked haddock, which carries a gentle smoke and firm flakes without the fluorescent dye of cheaper cures. Poaching it in milk seasons the fish and gives you a base to soften the rice. The curry spices, soft egg and lemon are built to carry that smoke through every forkful.
Ingredients
- 400g undyed smoked haddock, skinned (ask the counter to skin and pin-bone it, free)
- 300g basmati rice
- 500ml whole milk
- 1 bay leaf
- 4 eggs
- 50g butter
- 1 onion, finely chopped
- 1 tbsp medium curry powder
- 1 tsp ground turmeric
- a handful of parsley or coriander, chopped
- 1 lemon, cut into wedges
- salt and pepper
Method
- Put the haddock in a wide pan with the milk and bay leaf. Bring to a gentle simmer and poach for 4 to 5 minutes until just opaque. Lift the fish out, keep the milk and flake the fish into large pieces.
- Boil the eggs for 7 minutes for a set white and soft yolk, then cool under cold water, peel and quarter.
- Rinse the rice until the water runs clear. Melt the butter in a lidded pan and soften the onion for 5 minutes. Stir in the curry powder and turmeric and cook for 1 minute until fragrant.
- Add the rice and stir to coat, then pour in 550ml of the reserved poaching milk. Bring to a simmer, cover and cook on the lowest heat for 12 minutes until the liquid is absorbed and the rice is tender.
- Fork through the flaked haddock and half the herbs, cover and leave off the heat for 3 minutes to warm the fish through.
- Top with the eggs, the rest of the herbs and lemon wedges to squeeze over.
Watch Mary Berry at work:
To serve: Mango chutney, a spoon of yogurt or wilted spinach folded through. To drink, a chilled English sparkling or a cup of strong breakfast tea in the traditional way. Smoked pollock or a piece of hot-smoked salmon both work in its place.
Shop this recipe: smoked haddock, haddock, pollock and smoked salmon. Cut to order at the counter, filleting free.
