Smoked Haddock Kedgeree

Smoked Haddock Kedgeree Category: Main
Cooking Time:
Portions: 6

On the Range by Helmut Pflueger (The Red Lion, Thames Ditton) - April 2016


60g butter

1 medium onion, finely chopped

3 Country Range cardamom pods, split open

1/4 tsp Country Range ground turmeric

1 small Country Range cinnamon stick

2 fresh or 1 dried Country Range bay leaf

450g Country Range basmati rice

1 litre/1ΒΌ pints chicken stock or fish stock, ideally fresh

850g un-dyed smoked haddock fillet

3 eggs

3 tbsp chopped fresh parsley

1 lemon, cut into wedges, to garnish



Melt the butter in a large saucepan (about 20cm across), add the onion and cook gently over a medium heat for 5 minutes, until softened but not browned. Stir in the cardamom pods, turmeric, cinnamon stick and bay leaves, then cook for 1 minute.


Tip in the rice and stir until it is all well coated in the spicy butter. Pour in the stock, add 1/2 teaspoon salt and bring to the boil, stir once to release any rice from the bottom of the pan. Cover with a close-fitting lid, reduce the heat to low and leave to cook very gently for 12 minutes.


Meanwhile, bring some water to the boil in a large shallow pan. Add the smoked haddock and simmer for 4 minutes, until the fish is just cooked. Lift it out on to a plate and leave until cool enough to handle.


Boil the eggs for 7 minutes. Flake the fish, discarding any skin and bones. Drain the eggs, cool slightly, then peel and cut in halves.


Uncover the rice and remove the bay leaves, cinnamon stick and cardamom pods if you wish to. Gently fork in the fish and cover again and return to the heat for 2-3 minutes, or until the fish has heated through. Gently stir in some of the chopped parsley, and season with sea salt and black pepper to taste.


Serve scattered with the remaining parsley and garnished with lemon wedges and the egg halves.

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