Creamy Kedgeree

A delicious old fashioned British Breakfast treat. The haddock water is good to flavour the rice.

YOU WILL NEED

Method

Gently poach the smoked haddock in the 2 cups of barely simmering water for about 5 minutes (cover the pan with a lid). Lift the fish from the liquid (reserve this), remove the bones and skin and then flake the fish. Toss the fish with the Butter Chicken Sauce. Keep on one side.

Heat the oil in the same pan, add the onion and fry gently until it is transparent and just becoming golden. Stir in the rice and stir-fry with the onion for 3 minutes. Add the reserved water from the haddock. Cover the pan and simmer for 12 minutes, until the rice is just tender.

Gently fold in the flaked fish and the chopped parsley. Quarter the eggs.

Serve the kedgeree on hot plates, topped with the egg quarters. Our Peach Apricot Chutney is the perfect accompaniment.

Preparation

Best made the same day.

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