Smoked Haddock Kedgeree With Lemon And Herbs Recipe

About this recipe

Smoked Haddock Kedgeree is a beloved British breakfast that brings together bold flavors and comforting textures. This dish features tender smoked haddock, fragrant basmati rice, and vibrant spices like turmeric, all tied together with the richness of boiled eggs and the freshness of parsley and lemon. It's a hearty, protein-packed meal that’s perfect for fueling your day. Cooking this dish involves poaching haddock, boiling eggs, and sautéing onions and garlic, creating a medley of aromas that fill your kitchen. Garnished with parsley and a squeeze of lemon juice, this kedgeree is both satisfying and refreshing, making it an ideal choice for breakfast or brunch. Whether you're seeking a traditional morning meal or a unique twist for your menu, this recipe is sure to impress.

Ingredients

• 240G Leap Msc Smoked Haddock Fillet
• NaN Tilda Long Grain Rice
• 1 Lemon - 1 Each
• 140G Greenfields Mixed Herbs, 140G
• 450G Rice Flour, 450G
• - Biona Capers In Olive Oil
• 1 Onion Large 1 Each
• 50G Black Garlic Cloves, 50G
• 50G Mill & Mortar Organic Ground Turmeric, 50G
• NaN Large English Brown Eggs
• - Maldon Flakes Sea Salt
• 100G Heera Black Pepper Powder 100g
• - Schwartz Flat Leaf Parsley

Instructions

1. 1. Rinse the basmati rice thoroughly under cold water and set aside to drain.
2. 2. In a medium pot, bring water to boil and cook the rice until tender, approximately 12 minutes, then drain and set aside.
3. 3. In a separate pan, heat olive oil over medium heat and sauté the chopped onion until golden and softened.
4. 4. Add minced garlic and turmeric to the pan, stirring for 30 seconds until fragrant.
5. 5. Poach the smoked haddock in simmering water for 5 minutes, then drain and flake it into bite-sized pieces.
6. 6. Boil eggs for 7 minutes, cool under cold water, peel, and cut into quarters.
7. 7. Combine the cooked rice, flaked haddock, sautéed onion mixture, and gently fold together to mix evenly.
8. 8. Season the kedgeree with salt and black pepper, adjusting to taste, and add a squeeze of fresh lemon juice.
9. 9. Garnish with freshly chopped parsley and arrange the egg quarters on top before serving warm.