Smoked Haddock Kedgeree
Smoked Haddock
SMOKED HADDOCK KEDGEREE
The secret of this dish lies in the smoking of the haddock. Packed with flavour it is to die for!
ShoppingSmoked Haddock
Long Grain Rice
Eggs
Butter
Chopped Parsley
Method
Boil the eggs until they are lightly hard boiled, cool and shell.
Place the smoked haddock in to a tray and cover with just enough cold water for it to poach in.
Cook in a moderate oven for about 10 minutes, until the fish starts to separate when lightly pressed with a finger.
Remove the fish, place the cooking liquid in a sauce pan and cook the rice in it, topping up with water as necessary, taking care not to over cook the rice.
While the rice is cooking flake the fish from its skin, removing any bones.
Drain the rice, rinse and allow to cool whilst a non stick frying pan or wok is heated.
Melt some butter in the pan and stir in the rice, allow to warm through, turning regularly to avoid it sticking to the pan.
Add the flaked smoked haddock and stir gently.
When the mixture is hot and mixed together but not broken up add the hard boiled eggs roughly chopped.
Serve topped with a little butter or cream and chopped parsley.
