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Kedgeree

Kedgeree

A delicious Kedgeree recipe taken from The Dairy Book of Home Cookery.

Kedgeree

Ingredients

1 onion, peeled and chopped
25g (1oz) butter
150g (5oz) long-grain rice
½ tsp turmeric
600ml (1 pint) fish stock
1 bay leaf
Salt and freshly ground black pepper
450g (1lb) 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)

Instructions

1
Fry onion in butter until softened.
2
Stir in rice and turmeric and cook for 1 minute.
3
Pour in stock; add bay leaf and seasoning.
4
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.
5
Remove fish and continue to cook rice for a further 5–10 minutes, until tender.
6
Skin and flake the fish, removing any bones. Return to pan with peas and warm through.
7
Stir in cream and serve topped with boiled eggs and parsley if using.

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