Total Pageviews

Thursday, February 19, 2009


I love and regularly make Kedgeree. Essentially English though originating in India it has become a universal dish claimed by all. Try adding the poaching liquid from the cooked fish at the end of the cooking process, this gives an otherwise often dry dish a lovely moist result and enhances the flavour.

Serves: 4


500g smoked haddock fillets
5 tablespoons milk
2 bay leaves
1 lemon, finely sliced
30g butter
1 small onion, finely chopped
1 cup (250g) cooked brown rice
4 eggs, not too hard-boiled, sliced into quarters
1 tablespoon chopped parsley to garnish


Wash the fish fillets, pat dry and poach gently in milk with lemon slices and bay leaves until just cooked – about ten minutes. Remove the fillets from the liquid and set aside to cool. Remove the skin and bones and flake. Reserve the poaching liquid including the lemon and bay leaves.

Heat the butter in a large pan and gently fry the onion until soft and pale. Add the cooked rice to the pan and mix through with the onion. Add the flaked fish and carefully mix through. Add the poaching liquid and reheat for about 2 minutes or until excess liquid has evaporated. Serve garnished with egg and parsley.

* Evoke the flavour of India: prepare and cook as above but substitute basmati rice for brown, add two teaspoons curry powder, 2-3 cloves, a little ginger and perhaps a few cardamom pods.

No comments:

Post a Comment