Kedgeree - A rice and smoked haddock dish

History

Bake the haddock in a little milk, dotted with butter and seasoned with salt and pepper in a preheated oven at 170°C for about 15 minutes

IngredientsServes 4

• milk, butter, salt and pepper  
• 1 large onion, chopped  
• oil  
• 1 tsp turmeric  
• 500 g rice  
• 2 hard boiled eggs  
• ¼ pint cream [give equiv in mls]   
• 450-750 g Haddock 

Method

Bake the haddock in a little milk, dotted with butter and seasoned with salt and pepper in a preheated oven at 170°C for about 15 minutes.

Meanwhile, fry the chopped onion until soft in a little oil in a largish pan. Add the turmeric and fry for a minute or so, then add 1 pint [equiv] water and a little salt. Bring to the boil. Add the rice, give a quick stir, bring back to the boil, then turn down the heat, cover with a lid and cook for about half an hour.

When the rice is ready, flake the cooked haddock, reserving the juices and add to the cooked rice. Also add the boiled eggs, quartered and the reserved juices from the fish and the cream.

Return the dish to the oven (170°C)and cook for about another 20 to 30 minutes.

Serve hot sprinkled with a little lemon juice and chopped parsley.

Variation:
Fry about 120 g mushrooms in a little butter and add to the rice and fish mixture just before putting back in the oven.