|  | | Kedgeree | |
Serves 4
115g/40z long grain rice
salt
1 large smoked haddock or 550 to 675g/1 ¼ to 1 ½ lb smoked haddock fillet
Pinch cayenne pepper (optional)
2 eggs
50g/2 oz butter
1 medium onion - cut into rings
1 teaspoon curry powder - or to taste
3 tbsp single cream
Cook the rice in salted water as per packet instructions; drain well. Poach the fish in water flavoured with the cayenne, so not over-cook. When tender drain the haddock and break the fish into large flakes, discarding any bones and skin.
Hard-boil the eggs, shell and chop the whites and yolks separately. Heat half the butter and cook the onion rings slowly until golen in colour.
Heat the remaining butter in a large saucepan, stir in the curry powder then add the fish, rice and cream. Stir gently over low heat and, when very hot add egg whites.
Spoon into a pyramid shape in a hot dish, garnish with the egg yolks, formed into the shape of a cross, and the onion rings. | |
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