Creamy Smoked Haddock & Saffron Kedgeree
This dish is a luxurious and comforting combination of creamy smoked haddock, fragrant basmati rice, and perfectly boiled eggs. The flavorful blend of spices and white wine infuses every bite, creating a harmonious balance of flavors. Topped with a golden, buttery crust, this dish is an impressive yet simple meal that will leave you craving for more. Serve it with a squeeze of fresh lemon for a zesty finish.
— Constant Cookbook
Ingredients
- 300g basmati rice
- 50g butter
- 3 hard-boiled eggs , shelled and halved
- 200ml double cream
- 500g naturally smoked haddock , skin removed
- 100ml white wine
- 1tsp cayenne pepper
- pinch saffron strands
- 1 tbsp mild curry powder
- freshly grated nutmeg
- small handful flat-leaf parsley , chopped
- 1 lemon , cut into wedges, to serve
Instructions
- Cook basmati rice, leave to cool. Heat oven to 160C/140C fan/gas 3. Grease a large ovenproof dish with some of the butter. Push the egg yolks through a sieve and roughly chop the whites.
- Gently heat the cream in a frying pan until just below boiling point, then add the fish. Cover and poach for 4 mins. Place the wine in a pan with the saffron and warm to infuse. In a large bowl, mix together the rice, cayenne, curry powder, nutmeg, seasoning, chopped egg whites and saffron-infused wine. Lift the fish out of the cream and flake into the bowl – removing any bones as you find them. Scrape in the cream and gently mix together once more.
- Tip everything into the buttered dish and dot the top with the remaining butter. Bake to heat through for 20 mins, then serve scattered with the parsley and sieved egg yolk, with lemon wedges on the side.
Cook Time
25M
Prep Time
PT15M
Yield
Serves 6 - 0
Nutrition
- Calories: 424 calories
- Fat Content: 30 grams fat
- Saturated Fat Content: 16 grams saturated fat
- Carbohydrate Content: 17 grams carbohydrates
- Sugar Content: 2 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 22 grams protein
- Sodium Content: 2.15 milligram of sodium
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