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Kedgeree — rice with smoked fish and eggs
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Source: https://recipheon.com/en/recipes/breakfast/kedgeree-rice-with-smoked-fish-and-eggs
About this recipe
Kedgeree is a British dish of fluffy rice, smoked fish and eggs, seasoned with mild curry powder. In this version, the haddock is gently poached in water, which is then used to cook the rice. This carries the flavor of the fish through the whole dish without any need for stock. Onion softened in butter adds sweetness, while parsley and lemon juice bring freshness. Add the fish at the end and fold it in carefully to keep the larger flakes intact. The recipe makes four filling portions for brunch or a main meal; cook the eggs while the rice is on. Smoked fish can be salty, so add salt only after tasting the finished dish.
Ingredients
Rice and fish
300 g dry basmati rice
400 g cold-smoked haddock fillets without skin or bones, requiring cooking
800 ml water for poaching the fish; reserve 600 ml of the liquid for the rice and discard the rest
150 g peeled onion
40 g butter
6 g mild curry powder, about 2 teaspoons
1 bay leaf
0.5 g ground black pepper
up to 2 g salt, depending on how salty the fish is
Eggs and finishing touches
4 medium eggs, about 200 g without shells
15 g fresh parsley
30 ml lemon juice
Steps
Rinse the rice in a sieve under cold running water until the water runs almost clear, then drain well. Finely chop the onion, then rinse, dry and chop the parsley separately. Check the fish fillets with your fingers to ensure no bones remain, removing any you find.
Bring 800 ml water and the bay leaf to a gentle simmer in a wide saucepan. Add the fillets, reduce the heat and poach gently for about 6–10 minutes, depending on their thickness, until the fish is cooked through and flakes easily. Lift it onto a plate with a slotted spoon and cover. Strain the liquid, discard the bay leaf and measure out 600 ml; top up with water if necessary and discard any excess.
AI-generated Melt all the butter over a medium heat in a heavy-based saucepan with a tight-fitting lid. Add the onion and cook for 6–8 minutes, stirring, until soft without browning deeply. Add the curry powder and stir for about 30 seconds. Add the drained rice and stir for a minute, coating the grains with the spiced butter.
AI-generated Pour the 600 ml hot fish cooking liquid into the rice and bring to the boil. Cover, turn the heat down to its lowest setting and cook for 12–15 minutes, until the rice has absorbed the liquid. Do not stir during cooking. Remove the pan from the heat and leave covered for 10 minutes; if the grains are still hard after cooking, add 2–3 tablespoons of water and cook, covered, for a few more minutes.
While the rice is cooking, put the eggs in a small saucepan, add enough cold water to cover them and bring to the boil. Cook for about 9 minutes from the point when the water reaches a gentle boil. Transfer the eggs to cold water, cool until they can be handled, then peel and cut each into quarters.
Use a fork to separate the cooked fish into large flakes. Fluff the rice with a fork, then add the fish, lemon juice, all the pepper and 10 g parsley, reserving 5 g for serving. Fold together gently and heat over a low heat for 2–3 minutes, until hot throughout. Taste and only then add salt if needed, using no more than the stated 2 g.
AI-generated Divide the hot rice and fish between four plates. Top each portion with the quarters of one egg and sprinkle with the remaining parsley. Serve straight away while the rice is fluffy and the pieces of fish still hold their shape.
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