Kedgeree with boiled eggs

PT35M

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Ingredients

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1
Dice the fish into 2cm cubes and set aside
2
Preheat the oven to 200°C/gas mark 6
3
Trim the dark green top off the leek and wash thoroughly under cold water. Slice finely and set aside
4
Place a large pan over a medium heat and once hot, add the oil and butter
  • 1 dash of vegetable oil
  • 50g of unsalted butter
5
Once the butter is bubbling, add the shallot, leek, celery and garlic and cook for 2 minutes, stirring continuously - so as not to colour
6
Wash the rice 3-5 times under cold running water. Drain and allow to stand for 15 minutes. Add the washed rice to the pan, stir and cook for 1 minute
  • 300g of long grain rice
7
Add the saffron, curry powder and fish stock. Bring to a simmer and cover with a lid. Transfer the pan to the oven and cook for 15 minutes
  • 1 pinch of saffron
  • 1/2 tsp mild curry powder
  • 700ml of fish stock
8
Meanwhile, bring a pot of water to the boil. Gently lower in the eggs and continue to boil for 10 minutes. Remove and allow to cool, then peel and slice
9
Once the rice is cooked, remove the pan from the oven and add the smoked haddock
10
Place the lid back on and leave for 3-5 minutes to steam the fish. Then, gently fold the coriander and egg through the rice. Season with salt and pepper
11
Divide the kedgeree across 4 bowls and serve with a few lemon wedges
  • 1 lemon, cut into wedges
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