Spiced kedgeree gratin recipe
A staple Scottish dish with a little kick for good measure.
Recipe by Nicola Millbank, aka Milly Cookbook. Milly’s debut book Milly’s Real Food will be published by Harper Collins in hardback on 4th May 2017. For more information and additional recipes see millycookbook.com
Ingredients
- 2 undyed smoked haddock fillets
- 200 ml milk
- 1 knob of butter
- 1 pinch pepper
- 1 tbsp olive oil
- 1 white onion, finely chopped
- 1 tsp ground turmeric
- 1 tsp curry powder
- 1 tsp chilli flakes
- 1 mug of brown rice, rinsed under cold water
- 2 mugs of chicken stock
- 4 hardboiled eggs, quartered
- 1 Panko breadcrumbs (to your discretion)
- 1 Fresh herbs such as thyme or parsley and lemon wedges for serving
Details
- Cuisine: Scottish
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 72 mins
- Serves: 4
Step-by-step
- Preheat the oven to 190°C/Gas mark 5.
- Place the haddock, milk, butter and pepper into a shallow pan and cook, covered on a medium heat for 10-15 minutes until the haddock is poached and flakes away.
- In a saucepan, fry the onion in the olive oil for 5-7 minutes until soft then add the turmeric, curry powder and chilli flakes.
- Tip in the brown rice and stir until fully coated with the spices. Pour in the chicken stock and bring to the boil then turn down to a simmer and cover with a lid, cooking for 20 minutes.
- After 20 minutes take the lid off and continue to cook for a further 10 minutes until cooked. Take off the heat, add the flaked haddock and quartered hard boiled eggs and stir gently. Transfer to an oven proof tin and cover with panko breadcrumbs.
- Drizzle with olive oil and cook in the oven for 15-20 minutes until lightly browned. Serve immediately out of the oven with some fresh herbs and a wedges of lemon.
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