Smoked Haddock Kedgeree

What you need

Ingredients

Measured for 6 servings.

• 50 gButter
• 120 gOnion
• 3 pcs (approx. 1 g)Cardamom
• 0.5 gTurmeric
• 1 pcs (approx. 3 g)Cinnamon Stick
• 2 pcs (approx. 0.6 g)Bay Leaf
• 450 gBasmati Rice
• 1000 mlChicken Stock
• 750 gSmoked Haddock
• 3 pcs (approx. 165 g)Eggs
• 12 gParsley
• 120 gLemon

Make it

Method

1. 01

   Weigh 450 g dry basmati rice, finely chop 120 g onion, split three cardamom pods and ready the turmeric, cinnamon and bay leaves. Melt the measured 50 g butter in a large lidded pan and soften the onion over medium heat for about 5 minutes without browning. Stir in the spices for 1 minute, then coat the dry rice in the spiced butter. Add 1 litre ready-to-use chicken stock and bring to a boil, stirring once to free rice from the base.

2. 02

   Cover tightly, reduce to low heat and simmer the rice gently for about 12 minutes; let it stand covered off the heat while the other components finish. In parallel, gently poach 750 g undyed smoked haddock in a separate shallow pan of water for about 4–6 minutes, until it flakes easily and reaches 63°C in the thickest part. Separately boil three eggs until firm, about 8–10 minutes, cool enough to handle, then peel and quarter. Do not add unmeasured oil to any pan.

3. 03

   Remove the cinnamon, bay and cardamom pods from the rice where possible. Lift out the fish, discard skin and any bones, and flake the edible flesh. Fold fish and eggs through the hot rice and warm together for 2–3 minutes without breaking up the fish. Add 12 g chopped parsley. Divide evenly among six and serve with wedges from one lemon; any extra salt, sauces or sides are not included in the displayed estimate.