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Woman's Hour Â鶹Éç Radio 4 |
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KedgereeServes 4115g/40z long grain rice salt 1 large smoked haddock or 550 to 675g/1 ¼ to 1 ½ lb smoked haddock fillet Pinch cayenne pepper (optional) 2 eggs 50g/2 oz butter 1 medium onion - cut into rings 1 teaspoon curry powder - or to taste 3 tbsp single cream Cook the rice in salted water as per packet instructions; drain well. Poach the fish in water flavoured with the cayenne, so not over-cook. When tender drain the haddock and break the fish into large flakes, discarding any bones and skin. Hard-boil the eggs, shell and chop the whites and yolks separately. Heat half the butter and cook the onion rings slowly until golen in colour. Heat the remaining butter in a large saucepan, stir in the curry powder then add the fish, rice and cream. Stir gently over low heat and, when very hot add egg whites. Spoon into a pyramid shape in a hot dish, garnish with the egg yolks, formed into the shape of a cross, and the onion rings. Back to the recipe page |
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