Both my parents are English so having poached haddock and kippers at breakfast wasn’t as weird to us as it may sound to some. I loved to have poached haddock, dowsed in vinegar, on buttered, fresh white bread. ( I know that sounds gross, but it was one of my favorite meals as a kid) I remember one morning my little sister actually called home to be fetched from school because the vapor from the poached fish had seeped into her school jersey and she was mortified that she smelled like fish. I guess thats not ideal in high school. (Sorry Jules)
So the other week I was over the moon when I found smoked haddock in the supermarket here. The fishmonger actually asked me if I was English because he said it’s only ex-pats that buy it. If you can, try to buy the undyed haddock.
I haven’t made kedgeree since I was about 10 years old. It was one of the first meals I learnt how to cook when I was little, however when I was looking over some kedgeree recipes last night I saw most call for curry powder… I couldn’t believe it .. I have never made kedgeree with curry powder before. I must have missed that in the recipe when I was a kid. So needless to say my recipe is curry powder free and the image is egg free because to be quite honest I just plain forgot it for the shoot. Whoopsie.
Kedgeree is a great cook once eat twice meal so if you want double up the recipe and you can just heat it for lunch the next day. I also like to cook double the amount of rice anyway to keep in the fridge to add to salads or other meals in the week. I do this with most grains I cook. Easy quinoa porridge in the morning anyone?
- 1 cup brown rice
- 2 fillets smoked haddock
- 1 onion, diced
- 2T butter
- 2T thick cream
- juice of ½ lemon
- 1 handful italian flat leaf parsley, finely chopped
- ¾ cup frozen baby peas
- 2 eggs
- salt and pepper to season
- Cook the brown rice to packet instructions then set aside.
- Bring a small pot of water to the boil then reduce to a simmer. Add the eggs one by one and cook for 8 minutes then remove, drain and run the eggs under cold water. Peel and set aside.
- Meanwhile place the 2 haddock fillets in a pan on the stove and cover with water. Bring the water to the boil then reduce heat to a simmer and cook for 7-8 minutes. Turn the heat off and set aside.
- Lightly sauté the onion in butter and season with salt and pepper. Add 4 Tbls of the poaching liquid to the onions. Then add the rice, cream, lemon juice and chopped parsley and stir through.
- Place the frozen peas in a cup, then pour boiling water over them. After a few minutes drain and stir through the rice.
- Flake the fish through the rice, cut the eggs in half and serve on top.
- Season with salt and pepper and serve with a wedge of lemon.