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6
Medium
By David Eyre
Published 2009
A sort of arty kedgeree for six.
To make the court-bouillon, put all the ingredients in a large pan and bring to a gentle simmer. Add the smoked haddock and poach until just cooked, then remove the fish, flake it and set aside. Strain the poaching liquid and dilute it sufficiently to achieve a lightly flavoured stock – keep hot.
Finely chop the leek, carrot, fennel, onion, parsley and coriander – in a food processor if