Kedgeree recipe
If you grow your own coriander, then try letting a plant go to seed and harvest the green seeds when still young. They add an amazing citrusy edge to a dish like this. Don't worry if you don't have any however - normal coriander seeds will do just fine.
Ingredients
- 300 g Fillet of undyed smoked haddock
- 400 ml Whole milk
- 1 tsp Crushed coriander seeds or green coriander seeds
- 0.25 tsp Chilli powder
- 0.25 tsp Turmeric
- 1 Small onion, peeled and finely chopped
- 1 Stick of celery, trimmed and finely chopped
- 1 tbsp Olive oil
- 200 g Basmati rice
- 1 Good pinch of salt and plenty of pepper
- 4 Eggs
- 50 ml Double cream
- 25 g Butter
- 1 Handful of flat leaf parsley, roughly chopped
- 1 Lemon, cut into wedges
- 10.6 oz Fillet of undyed smoked haddock
- 14.1 fl oz Whole milk
- 1 tsp Crushed coriander seeds or green coriander seeds
- 0.25 tsp Chilli powder
- 0.25 tsp Turmeric
- 1 Small onion, peeled and finely chopped
- 1 Stick of celery, trimmed and finely chopped
- 1 tbsp Olive oil
- 7.1 oz Basmati rice
- 1 Good pinch of salt and plenty of pepper
- 4 Eggs
- 1.8 fl oz Double cream
- 0.9 oz Butter
- 1 Handful of flat leaf parsley, roughly chopped
- 1 Lemon, cut into wedges
- 10.6 oz Fillet of undyed smoked haddock
- 1.7 cups Whole milk
- 1 tsp Crushed coriander seeds or green coriander seeds
- 0.25 tsp Chilli powder
- 0.25 tsp Turmeric
- 1 Small onion, peeled and finely chopped
- 1 Stick of celery, trimmed and finely chopped
- 1 tbsp Olive oil
- 7.1 oz Basmati rice
- 1 Good pinch of salt and plenty of pepper
- 4 Eggs
- 0.2 cup Double cream
- 0.9 oz Butter
- 1 Handful of flat leaf parsley, roughly chopped
- 1 Lemon, cut into wedges
Details
- Cuisine: British
- Recipe Type: Breakfast
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 30 mins
- Serves: 4
Step-by-step
- Put the fish in a saucepan, with the milk, coriander seeds, chilli powder and turmeric, bring to the boil and simmer gently for 5 minutes. Remove from the heat and leave for a further 5 minutes for the flavours to infuse. Carefully remove the fish, reserving the milk.
- Gently fry the onion and celery in a little oil in a large saucepan until soft and translucent. Stir in the rice, season with salt and pepper and add the reserved milk. Bring to the boil, turn the heat down to low, cover and leave for 12 minutes. Remove the rice from the heat, covered, for a further 5 minutes.
- Meanwhile, bring a pan of water to a boil and add the eggs, simmering for 5 minutes. Remove with a slotted spoon and put straight into a bowl of cold water. Flake the fish, discarding the skin and any bones, and peel the eggs.
- Return the cooked rice to a low heat and remove the lid. Add the cream, butter, parsley and fish, and season with salt and plenty of pepper. Stir to melt the butter and serve with an egg and a wedge of lemon. You might cut the eggs in half for presentation purposes. though there's something pleasing about cutting into a perfectly runny egg.
- As an alternative, you could add a little poached salmon to this too or toss through some flakes of hot-smoked trout when adding the poached fish at the end. Or, try using quails eggs instead of hens. Three per person should do.
Also worth your attention:
More from James Ramsden
Book: Small Adventures in Cooking
Publisher: Quadrille
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature