Smoked Haddock Kedgeree Recipe
Summary
Preparation Time15 MinCooking Time45 Min
Ready In1 Hr 0 MinDifficulty LevelEasy
Health IndexAverageServings6
HealthyHigh Protein
Ingredients
| Haddock | 2 Pound, smoked | |
| Parsley - few sprigs | ||
| Bay leaf | 1 Small | |
| Lemon | 1 | |
| Peppercorns - few | ||
| Butter | 2 Ounce | |
| Long grain rice | 8 Ounce | |
| Onion | 1 Small | |
| Fish stock | 1 Pint | |
| Eggs | 3 | |
| Pepper | 1 To taste, milled | |
Directions
GETTING READY
1. Wash the haddock and then cut into large pieces.
2. Wash the parsley, separating stalks and reserving curly tops for garnish.
MAKING
3. In a saucepan, place fish covering with 1 1/2 pints (scant 1 litre) of water and adding parsley stalk, bayleaf, peppercorns and lemon slices.
4. Bring to the boil, then simmer on low flame for about 15 minutes until the fish is tender and flakes with a fork.
5. Strain the stock measuring and reserving 1 pint (6 dl) for cooking the rice.
6. To make the rice, in a saucepan, melt 1 oz butter over low heat.
7. Add chopped onion and sauté for about 5 minutes until limp.
8. Stir in the rice and sauté until well coated with the butter.
9. Add reserved fish stock and salt to taste and stir gently until liquid comes to a boil.
10. Lower the heat, cover and simmer for 20 to 30 minutes, until the rice is tender and the liquid absorbed. Check by pressing rice grains between your thumb and forefinger. It should be cooked to the core.
11. In the meantime, flake the cooled fish removing and discarding the bones and skin.
12. Shell the hard boiled eggs and cut them into quarters.
13. When the rice is cooked, add fish chunks, egg quarters, freshly milled pepper, remaining butter and squeeze of lemon juice.
14. Use a fork to fluff the rice and mix the ingredients without breaking the grains.
SERVING
15. Serve hot.
1. Wash the haddock and then cut into large pieces.
2. Wash the parsley, separating stalks and reserving curly tops for garnish.
MAKING
3. In a saucepan, place fish covering with 1 1/2 pints (scant 1 litre) of water and adding parsley stalk, bayleaf, peppercorns and lemon slices.
4. Bring to the boil, then simmer on low flame for about 15 minutes until the fish is tender and flakes with a fork.
5. Strain the stock measuring and reserving 1 pint (6 dl) for cooking the rice.
6. To make the rice, in a saucepan, melt 1 oz butter over low heat.
7. Add chopped onion and sauté for about 5 minutes until limp.
8. Stir in the rice and sauté until well coated with the butter.
9. Add reserved fish stock and salt to taste and stir gently until liquid comes to a boil.
10. Lower the heat, cover and simmer for 20 to 30 minutes, until the rice is tender and the liquid absorbed. Check by pressing rice grains between your thumb and forefinger. It should be cooked to the core.
11. In the meantime, flake the cooled fish removing and discarding the bones and skin.
12. Shell the hard boiled eggs and cut them into quarters.
13. When the rice is cooked, add fish chunks, egg quarters, freshly milled pepper, remaining butter and squeeze of lemon juice.
14. Use a fork to fluff the rice and mix the ingredients without breaking the grains.
SERVING
15. Serve hot.
Chef
