Smoked haddock Kedgeree (Recipe and image adapted from
BBC Good Food)
A HEARTY SCOTTISH DISH IDEAL FOR A BRUNCH, LUNCH OR SUPPER
Ingredients (serves 4)
300g undyed haddock fillet (frozen)
2 bay leaves
300ml rice milk
4 eggs, hard boiled, cut into quarters
1 handful chopped parsley
1 handful chopped coriander
2 tbsp olive oil
1 large onion, finely chopped
1 tsp ground coriander
1 tsp ground turmeric
½ tsp nutmeg
300g easy-cook long grain rice, rinsed under running water
Heat the oil in a large, lidded pan, add the onion, then gently fry for 5 mins until softened but not coloured. Add the spices, season with salt, then continue to fry until the mix start to go brown and fragrant; about 3 mins.
Add the rice and stir in well. Add 600ml water, stir, then bring to the boil. Reduce to a simmer, then cover for 10 mins. Take off the heat and leave to stand, covered, for 10-15 mins more. The rice will be perfectly cooked if you do not lift the lid before the end of the cooking.
Meanwhile, put the haddock and bay leaves in a frying pan, cover with the milk, then poach for 10 mins until the flesh flakes. Remove from the milk, then flake the flesh into thumb- size pieces. Gently mix the fish, eggs, parsley, coriander and rice together in the pan. Serve hot, sprinkled with a few extra herbs.