Creamy Smoked Haddock & Saffron Kedgeree
A creamy, fragrant smoked haddock and saffron kedgeree, perfect for a comforting family meal.
Equipment
- Large ovenproof dish
- Sieve
Ingredients
- 300 g basmati rice cooked and cooled
- 50 g butter divided
- 3 hard-boiled eggs shelled and halved
- 200 ml double cream
- 500 g smoked haddock skin removed
- 100 ml white wine
- Pinch saffron strands
- 1 tsp cayenne pepper
- 1 tbsp mild curry powder
- Freshly grated nutmeg to taste
- Small handful of flat-leaf parsley chopped
- 1 lemon cut into wedges, to serve
Instructions
- Preheat the oven to 160°C/140°C fan/gas mark 3.
- Grease a large ovenproof dish with some of the butter.
- Push the hard-boiled egg yolks through a sieve and chop the egg whites.
- In a frying pan, gently heat the double cream until just below boiling, then add the smoked haddock.
- Cover and poach for about 4 minutes until the fish is cooked through.
- Meanwhile, place the white wine in a pan with the saffron strands and warm gently to infuse.
- In a large bowl, combine the cooked basmati rice, cayenne pepper, curry powder, grated nutmeg, seasoning, chopped egg whites, and the saffron-infused wine.
- Lift the fish from the cream, flake it into the bowl, and remove any bones as you find them.
- Add the remaining cream to the mixture and gently mix everything together.
- Transfer the kedgeree mixture into the buttered ovenproof dish and dot the top with the remaining butter.
- Bake for 20 minutes, or until heated through.
- Serve scattered with chopped parsley and sieved egg yolks on top, with lemon wedges on the side for squeezing.
Notes / Tips / Wine Advice:
Wine Advice
A crisp, dry white wine such as Sauvignon Blanc pairs well with this creamy, flavorful kedgeree.
Nutritional Information
Calories: 424 kcal | Carbohydrates: 30 g | Protein: 23 g | Fat: 30 g | Fiber: 2 g | Sugar: 2 g | Salt: 0.7 mg
