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 and prepare all ingredients for Smoked Haddock Kedgeree: 50 g Butter, 120 g Onion, 3 pcs (approx. 1 g) Cardamom, 0.5 g Turmeric, 1 pcs (approx. 3 g) Cinnamon Stick, 2 pcs (approx. 0.6 g) Bay Leaf, 450 g Basmati Rice, 1000 ml Chicken Stock, 750 g Smoked Haddock, 3 pcs (approx. 165 g) Eggs, 12 g Parsley, 120 g Lemon. Wash produce and cut or grate it as the recipe requires. Keep raw animal products separate from ready-to-eat ingredients, and wash used bowls and knives promptly.

2. 02

   Heat a wide pan over medium-high heat. Add the listed oil if included and cook Cardamom in a single layer until it takes on colour.

3. 03

   Add the remaining ingredients in their appropriate cooking order and toss for about 40 minutes. The ingredients should be tender but not falling apart.

4. 04

   Check chicken or turkey at its thickest point with a clean thermometer; it must reach at least 74°C internally before serving.

5. 05

   Divide Smoked Haddock Kedgeree into 6 equal portions. Add fresh herbs, cheese or delicate greens only at the end and serve straight away.