Put the fish into a saucepan with the milk and bring to a gentle simmer. Cook the fish until it flakes when prodded with a fork and is opaque at the center. The timing will depend on the thickness of the fillets. Remove the fish from the pan and discard the milk. Let the fish cool until it can be handled, then remove and discard the skin and break up the flesh into large flakes, removing any errant bones. Set aside.
Melt the butter in a high-sided frying pan over medium heat. Add the rice and stir to coat with the butter. Add the stock and continue to stir, adding more stock if necessary to prevent the rice from sticking, until piping hot. Add the cayenne and the salt and black pepper to taste and stir well. Add the fish, turning it gently with the rice to mix it in. Break the eggs into a bowl, add the cream, and mix roughly with a fork. Keeping the heat very low, add the egg mixture to the pan and cook very gently, turning occasionally, until the egg is just cooked through but remains slightly runny, 5–6 minutes.
Remove from the heat and serve on warmed plates, garnished with the parsley and hard-boiled eggs.
ETHAN: You did well. Everyone was saying how delicious the kedgeree was.
MRS. PATMORE: Well that were Daisy’s work.
ETHAN: Mr. Levinson had three helpings. And he always thought he wouldn’t care for English food.
MRS. PATMORE: Ey, you’ve converted him, Daisy, and that’s something to be proud of.
~ SEASON 4, EPISODE 9
© 2019 All rights reserved. Published by Weldon Owen.