Kedgeree
Emily Davenport
4 servings
20 minutes
15 minutes
411
Mains
A delicious Kedgeree recipe taken from The Dairy Book of Home Cookery.
Ingredients
- 1 onion, peeled and chopped
- 150g (5oz) long-grain rice
½ tsp turmeric
- 600ml (1 pint) fish stock
- 1 bay leaf
- Salt and freshly ground black pepper
- smoked haddock fillets
- 75g (3oz) frozen peas
- 75ml (3fl oz) single cream or milk
- 3 eggs, hard-boiled, shelled and chopped
- 2 tbsp chopped parsley (optional)
Find this recipe in The Dairy Book of Home Cookery
Directions
- Fry onion in butter until softened.
- Stir in rice and turmeric and cook for 1 minute.
- Pour in stock
Add bay leaf and seasoning.
- Place fish on top, cutting to fit if necessary, and bring stock up to the boil. Cover and simmer for 10 minutes or until fish flakes easily.
Remove fish and continue to cook rice for a further 5-10 minutes, until tender.
- Skin and flake the fish, removing any bones. Return to pan with peas and warm through.
- Stir in cream and serve topped with boiled eggs and parsley if using.
1 comment
This is our Sunday breakfast, so tasty