Smoked Haddock Kedgeree
Ingredients:
Directions:
- Make the rice base by gently sweating diced onion and leek in a little oil. Once soft add curry powder and cook for a couple more minutes, then add washed rice and coat with the curry seasoning. Using the ratio of two parts liquid to 1 part rice, add water to the rice bring to the boil, cover with a lid, lower the heat to lowest setting and allow to simmer for 10-12 minutes. Remove from heat add peas and allow to steam for a further 10 minutes.
- Heat milk in a large heavy bottomed pan, and gently poach haddock until just cooked then remove fish from liquid and keep warm.
- Make a roux using butter and flour then gradually add the fish liquor until sauce has reached desired consistency, allow to cook for 20-30 minutes and finish with cream and chopped parsley. Season to taste
- Gently poach egg in water with white wine vinegar
- Give rice a good stir and add to plate, flash the fish through an oven or grill and place on rice, top with poached egg and finish with parsley sauce.
