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