Smoked Haddock Kedgeree
300g natural smoked haddock 250g rice (or 1 microwave packet) 1 onion, diced 200ml double cream 3 tbsp medium curry powder 1 egg 1 lemon Knob of butter Parsley to garnish
METHOD Fry off your onion in a little bit of oil. Once softened add in the curry powder and cook off for roughly 2 mins. Add in your smoked haddock and cook for a further 3-4 minutes. Once this is cooked, add in your cooked rice and mix together. Stir in the double cream and knob of butter and heat through until flakes form on the fish. Serve with a soft-boiled egg and fresh parsley. FOR THE BOILED EGG: Bring water to a boil and reduce to a simmer. Drop in the whole egg and cook for between 6-7 minutes. Stir occasionally. Remove the egg from the water and place into a bowl of ice cold water for roughly 10 minutes. Crack gently around the sides to help peel the shell. Cut into 4 .
110a Frimley Road Camberley Surrey GU15 2QN
07354 849465
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