Leo’s Kedgeree

Name: Leo’s Kedgeree
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian
Ingredients: 450 g/1 lb smoked haddock, or a mixture of white fish fillets and smoked fish; 450 g/1 lb smoked haddock, or a mixture of white fish fillets and smoked fish; 175 g/6 oz/heaped ¾ cup long-grain rice; 4 large eggs; 4 tsp curry powder; juice of ½ lemon; 6 cardamom pods, split; 2 bay leaves; 55 g/2 oz unsalted butter; 2 large onions, finely sliced; 450 g/1 lb smoked haddock, or a mixture of white fish fillets and smoked fish; 200 ml/7 fl oz/scant 1 cup milk; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 2 tbsp finely chopped parsley leaves and 8 lemon wedges, to serve; 2 tbsp finely chopped parsley leaves and 8 lemon wedges, to serve

Preparation info

Serves
4

Difficulty
Easy
Ready in
50 min

Appears in

Fiori Di Zucca

By Valentina Harris

Published 2013

About

My Aunt Leonora (Leo) loved her classic English dishes and would often make kedgeree for me as a supper dish after school. Smoked haddock was impossible to find in Rome, so she would use smoked salmon instead, mixed in with some whiting or sea bass.

Ingredients

175 g/6 oz/heaped ¾ cup long-grain rice
4

Europe
Italy
Rome
Fish course
Supper
Gluten-free
Pescatarian

Method

Bring a large saucepan of salted water to the boil. Add the rice, bring back to the boil, then reduce the heat and simmer gently for 12–15 minutes, or until tender. Drain, then return the rice to the pan, cover and leave to one side.

Meanwhile, bring a small pan of water to the boil. Add the eggs and boil for 10 minutes, then drain and leave to stand until cool enough to handle.