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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.

    • Kelvin Warsap
    • October 27, 2018
    Reply

    Great recipe can’t wait to try this again. Out of this world.

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