Kedgeree

Name: Kedgeree
Yield: Serves 2-4
Ingredients: 150 ml cold water; 200 ml whole milk; 400 g undyed sustainable smoked haddock, smoked pollock or smoked coley (ideally use the wide end of the fillet to get bigger flakes); 2 bay leaves; a pinch of saffron (optional); 4 free-range eggs; a handful of finely chopped curly-leaf parsley; flaked sea salt and black pepper; flaked sea salt and black pepper; lemon wedges, to serve; 400 g undyed sustainable smoked haddock, smoked pollock or smoked coley (ideally use the wide end of the fillet to get bigger flakes); 400 g undyed sustainable smoked haddock, smoked pollock or smoked coley (ideally use the wide end of the fillet to get bigger flakes); 60 g butter; 1 large onion, cut into small, neat dice; seeds from 8 green cardamom pods, crushed; 1 teaspoon turmeric; 1 heaped teaspoon mild curry powder; basmati rice, measured up to the 125 g mark of a measuring jug

Preparation info

Serves
2-4

Difficulty
Easy

Appears in

The Good Table

By Valentine Warner

Published 2013

About

For me, when the weekend allows more time and a leisurely pyjama-ed pace, this is a truly splendid, buttery, smoky, spiced, yellow breakfast from a time when breakfast was taken as seriously as it should be. Great with tea, but fabulous around eleven o’clock with a cold gin and tonic garnished with a slice of cucumber in place of lemon.

Ingredients

200 ml whole milk
150 ml cold water
2 bay leaves

Fish course
Pescatarian
Breakfast
Gluten-free

Method

Take a saucepan with a tight-fitting lid and pour in the milk and water. Add one of the bay leaves and bring the liquid up to a gentle simmer. Gently lay the haddock in the saucepan, skin-side down, and once the simmering returns, poach it gently for 3-4 minutes with the lid on the pan. Turn off the heat and lift the fish out very gently. The delicate handling of the haddock should be compared