Monday, 15 March 2010

Smoked Haddock Kedgeree



Smoked Haddock Kedgeree 



½ onion, finely chopped 
2 oz butter 
3 cups basmati rice 
2 tsp curry powder 
3 1/2 cups fish stock 
freshly grated nutmeg 
300g smoked haddock 
1 cup peas 
salt and black pepper 
small bunch parsley, chopped 
3 hard-boiled eggs, shelled and halved 
wedges of lemon 

Cook the onion gently in the butter for a few minutes, then add the rice. 
Continue cooking gently and stirring, adding the curry powder and nutmeg. After a few minutes, add fish stock. 
When the stock begin to simmer, add the fish and continue simmering, stirring occasionally until the rice is cooked. 
Season, add the parsley and peas and stir. Serve topped with hard-boiled eggs and a knob of butter and wedges of lemon.