Kedgeree

Kedgeree

By
From
Spoon
Makes
4 bowls

We first met Adam after serving him a breakfast bowl from our stand at a music festival in Devon. We’ve remained friends ever since.

‘On the weekends I love a savoury breakfast and will often cook a chicken noodle soup, egg-fried rice or kedgeree (that all-time British classic). If my wife cooks a chilli during the week, she will keep some rice for the weekend, which saves on preparation time.’ Adam Byatt, chef and restaurateur

Ingredients

Quantity Ingredient
300g undyed smoked haddock
570ml full-fat milk
60g butter
1 onion
2 teaspoons light curry powder, plus extra to garnish
60g plain flour
500g cooked basmati rice
salt
freshly ground black pepper, to taste
2 eggs, softly boiled for 7 minutes,peeled
small bunch coriander, roughly chopped

Method

  1. Gently poach the haddock in the milk for 8 minutes. Remove the haddock, reserving the milk. Cover and set aside.
  2. Melt the butter in a frying pan (skillet), add the onion and curry powder and cook gently with a little salt until the onion is soft. Add the flour and cook briefly to form a roux.
  3. With the pan off the heat, add 1 ladleful of the warm poaching milk to the roux, stirring constantly. Return the pan to a gentle heat and continue to add the milk gradually, stirring all the time. Once the milk has all been incorporated, leave to simmer for 5 minutes.
  4. Warm the rice in a steamer, or place briefly in boiling water, then drain. Season to taste.
  5. To serve, spoon the rice into 4 bowls. Halve the boiled eggs and place each half in a bowl. Spoon the sauce and flaked smoked haddock into the centre and garnish with chopped coriander and a sprinkling of curry powder.
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