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    Kedgeree 2010

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    Kedgeree 2010

    • Preparation time: 10 minutes
    • Cooking time: 30 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 4


    • 300ml Milk
    • 1 Bay leaf
    • 400g Smoked haddock
    • 25g Unsalted butter
    • 100g Frozen peas
    • 4 Eggs
    • 1 tbsp Single cream
    • A pinch Paprika
    • 10g Chopped parsley
    • 10g Chopped coriander
    • 2 tbsp Olive oil
    • 1 Onion, finely chopped
    • 2 tsp Medium curry powder
    • 175g Basmati rice, rinsed, drained


    1. Put the milk and 300ml water in a large, shallow pan with the bay leaf and haddock. Bring to the boil and simmer gently for 3 minutes. Once cooked, the fish will turn opaque and white; if it is not fully cooked, remove from the heat, cover and leave to poach in the warm liquid.
    2. When the fish is cooked, remove the bay leaf, reserve the milky poaching liquid, and put the fish on a plate. Peel off the skin; flake the fish into small pieces, being careful to get rid of any bones. Set aside.
    3. In another pan, heat the butter and olive oil. Add the onion; sweat gently until soft, about 10 minutes. Mix in the curry powder and rice. Add a ladleful of the poaching liquid; stir to absorb. Repeat this, over a low heat, for about 15 minutes; add the peas.
    4. Meanwhile, put the eggs in a pan of hot tap water; bring to a rapid boil and cook for 4–5 minutes. Run under cold water, peel and quarter.
    5. Add the peas to the cooked rice. Take it off the heat and stir in the fish, cream, paprika, eggs and herbs.

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