Smoked Haddock Kedgeree

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 3
• 6 ounces smoked haddock
• 1 onion (chopped)
• 2 garlic cloves (crushed)
• 1 cup long grain rice
• 2 ounces button mushrooms (sliced)
• 2 ounces butter
• 3 tablespoons fresh parsley (chopped)
• 2 tablespoons fresh chives (chopped)
• 5 fluid ounces sour cream
• 2 tablespoons mild curry powder
• 1/2 teaspoon paprika
• 1 tablespoon turmeric
• 1/2 lemon, juice of
• 2 eggs, beaten with
• 1 dash milk
• water

Recipe

• 1 in a non stick pan place the smoked haddock and cover with water, bring to the boil then simmer till cooked (approx 5 mins).
• 2 once cooked remove from the water and strain the cooking liquid through a sieve into a bowl and put to the side.
• 3 take 1/1/2 cups of the cooking liquid and pour into a saucepan with the long grain rice. cover and bring to the boil, then turn heat off, leaving lid on allowing the rice to absorb the water and fluff up.
• 4 in the meantime fry the onions and garlic in the butter, when soft add the spices to the frying pan and fry off for a few minutes.
• 5 add the mushrooms and keep stirring. add more butter if necessary.
• 6 once the rice has absorbed all the liquid tip the onion mixture into the saucepan and stir well.
• 7 scramble the eggs and then add them to the rice mixture.
• 8 pour in the sour cream and mix well. check seasoning and if needed add some black pepper.
• 9 flake the smoked haddock into the mixture, stir in the lemon juice and put into the oven for about 15 to 20 mins on 180 degrees. if the mix looks a little too dry you can add a few extra tablespoons of the fish cooking liquid.
• 10 when thoroughly heated through stir in the chives and parsley and serve.