I’ve got a feeling that this recipe might be a bit controversial because it isn’t a traditional kedgeree – this version of the dish doesn’t use the spices that you might find in other recipes. The result is that the sweet, smoky flavour of the fish really gets chance to shine! This kedgeree is a really family-friendly dish which is easy to prepare ahead.
We’ve included a picture of two types of smoked haddock – one bright yellow and the other plain. The yellow haddock is more traditional but the colour comes from a dye rather than the smoking process. I bought the un-dyed haddock used in this recipe from Ocado, it is kiln smoked rather than ‘liquid smoked’. The un-dyed haddock feels slightly less processed so I chose to use that over the dyed but it really does come down to personal preference!
Written by Faye
Prep time: 20 minutes
Cooking time: 45 minutes
- 18cm ProWare Copper Tri-Ply Saucepan
- 24cm ProWare Copper Tri-Ply Frying Pan
- 24cm ProWare Copper Tri-Ply Sauté Pan
- Chopping board
- Kitchen knife
- 14cm Copper Tri-Ply Milk Pan
- 200g basmati rice
- 2 tablespoons vegetable oil
- 1 onion, diced
- 4 rashers of streaky bacon, sliced into ‘lardons’
- 100g frozen peas
- 250g smoked haddock fillet
- 300ml milk
- 2 bay leaves
- 1 teaspoon peppercorns
- 250g cooked prawns
- 4 tablespoons yoghurt
- 4 large eggs
- Handful chopped parsley
- 15g butter
- 2 spring onions
- Salt and freshly ground black pepper
- Rinse the rice two or three times with cold water. Place rice in the 18cm saucepan with 600ml water, bring to the boil, cover and simmer for 10 minutes or until most of the water has gone. Turn off the heat and cover.
- Meanwhile gently fry the onions until soft, adding the bacon and fry for a further 3 – 4 minutes until the bacon is cooked.
- Place the haddock into a sauté pan with the milk, bay leaves and peppercorns. Bring to the boil, then remove from the heat and cover.
- Pre-heat the oven to 180°C/350°F.
- Boil eggs in the milk pan for 6 mins. Immediately as they are removed from the boil plunge the eggs under cold water to stop them cooking, remove the shells.
- Drain the fish, discarding the milk, the bay leaves and the peppercorns. Remove any skin and flake into chunks.
- In the sauté pan combine the rice, the onion, the bacon and the peas stir to combine.
- Gently stir through the fish, prawns, yoghurt and half of the parsley.
- Slice or break up the eggs and place sections on top of the rice.
- Add a few knobs of butter to the top of the dish.
- Bake in the oven for 10 – 15 minutes or until warmed through.
- Remove from the oven, dress with the sliced spring onions and the remaining parsley. Add salt and pepper to taste then serve!