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Kedgeree with boiled eggs

Kedgeree with boiled eggs

Kedgeree with boiled eggs

PT35M

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1
Dice the fish into 2cm cubes and set aside
  • 400g of smoked haddock, skinned
2
Preheat the oven to 200°C/gas mark 6
3
Trim the dark green top off the leek and wash thoroughly under cold water. Slice finely and set aside
  • 1 leek
4
Place a large pan over a medium heat and once hot, add the oil and butter
  • 1 dash of vegetable oil
  • 50g of unsalted butter
5
Once the butter is bubbling, add the shallot, leek, celery and garlic and cook for 2 minutes, stirring continuously - so as not to colour
  • 2 shallots, peeled and finely chopped
  • 1 celery stick, finely sliced
  • 1 garlic clove, chopped
6
Wash the rice 3-5 times under cold running water. Drain and allow to stand for 15 minutes. Add the washed rice to the pan, stir and cook for 1 minute
  • 300g of long grain rice
7
Add the saffron, curry powder and fish stock. Bring to a simmer and cover with a lid. Transfer the pan to the oven and cook for 15 minutes
  • 1 pinch of saffron
  • 1/2 tsp mild curry powder
  • 700ml of fish stock
8
Meanwhile, bring a pot of water to the boil. Gently lower in the eggs and continue to boil for 10 minutes. Remove and allow to cool, then peel and slice
  • 4 eggs
9
Once the rice is cooked, remove the pan from the oven and add the smoked haddock
10
Place the lid back on and leave for 3-5 minutes to steam the fish. Then, gently fold the coriander and egg through the rice. Season with salt and pepper
  • 2 tsp fresh coriander, chopped
  • 1 pinch of salt
  • 1 pinch of black pepper
11
Divide the kedgeree across 4 bowls and serve with a few lemon wedges
  • 1 lemon, cut into wedges

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