Smoked Haddock Kedgeree
Serves | 4 |
Prep time | 5 minutes |
Cook time | 30 minutes |
Total time | 35 minutes |
Region | British |
By author | Fish is the Dish |
A lightly spiced Kedgeree made with sustainable smoked haddock for a weekend brunch, breakfast or light supper.
Ingredients
- 450g smoked haddock
- 25g butter
- 1 onion
- 2 green cardamom pods, split in half
- 1/4 teaspoon tumeric
- 1 cinnamon stick
- 350g Basmati rice
- 600ml vegetable stock (I used Marigold Swiss Bouillon)
- 2 hard boiled eggs (to garnish)
Directions
Step 1 | Pre-heat Oven to 200C/400F. |
Step 2 | Wrap the smoked haddock in foil and bung it the oven on a baking tray for 8 minutes. (Check it's done by seeing if it flakes easily with a fork) |
Step 3 | Chop the onion and fry for 3 minutes in the melted butter, then add the spices, including the split cardamom pods and cook for a further 3 minutes. |
Step 4 | Add the rice and stock, bring to the boil and then reduce the heat, cover and simmer for 15 minutes. |
Step 5 | Stir in your flaked smoked haddock and cook for another 5-8 minutes. |
Step 6 | Divide amongst plates with a half a hard boiled egg on top of each to garnish. |