The most delicious thing that I’ve tasted made with smoked haddock is kedgeree. So when I was tempted into buying some, kedgeree it had to be! Evidence suggests that this dish came from Scotland to England via India . Traditionally a breakfast dish, it makes a good dinner too.
The problem with many kedgeree recipes is the number of pans required- rice, eggs, fish and sauce cooked separately. Can it be done with just one? And can something be done about all this butter and frying, without sacrificing the taste?
- 2 fillets smoked haddock
- 1 bunch spring onions
- 6oz rice
- Approx 1 tsp each turmeric, coriander and cumin and a pinch of chilli powder (you can substitute curry powder, or your favourite spices).
- A handful or two of fresh flat-leaf parsley
- 1 desertspoon vegetable stock powder or 1/2 cube
- 1 teacup of milk
- 2 eggs
- Put the rice in a big pan or wok with the stock powder, the eggs and enough boiling water to cover or nearly cover the eggs.
- Cover (if you're using a wok you may need to use a baking tray) and simmer for around 6 minutes or until the eggs are hard boiled.
- While this is cooking, chop the spring onions.
- Remove the eggs and place in cold water. Add the spices and spring onions and mix well. Lay the fish over the top, cover, and simmer gently until the fish flakes easily with a fork. You may need to turn it during cooking.
- Meanwhile, peel and chop the eggs and chop the parsley.
- When the fish is opaque and flakes easily, break it up with a fork and mix it in. Add the parsley, eggs and milk. Cover, and heat through while you get ready to serve.
I was pleased with the results! I discovered the technique of steaming the fish over the rice in a recipe that I can’t trace now, but it’s a method I’ll stick with! Eliminating the fat and additional pans from this recipe left a hearty easy-to-make dish, suffused with the subtleties of a classic combination of ingredients.