Fish on Friday! Gorgeous kedgeree

So as you know I’m involved with the Fish is the Dish project, a fabulous endeavour from Seafish.org encouraging families to eat more fish.  Basically I get challenged every couple of weeks to cook with a different fish ( love it when my delivery man appears at the door clutching my parcel – it’s like a fish version of Christmas).  This week it was beautiful fillets of undyed smoked haddock from Delish Fish.  The fillets were firm and meaty, and not at all yellow (remembering the smoked haddock of my youth here).

I fiddled with this recipe quite a bit, but I have to tell you, the end result was fabulous, and was woofed down by every member of the family – even the curry-hating Death Wish Dude.  English Dad isn’t sure he could eat it for breakfast (I certainly could), but it’s an easy and nutritious supper and would make a fab brunch if you have guests or over Christmas:

 Kedgeree

450g smoked haddock

Milk

2 bay leaves

1 onion

25g butter

1 tsp ground cumin

1 tsp ground coriander

1 tsp turmeric

1 pinch crushed chilli

350g basmati  rice

4 hard boiled eggs

Chopped coriander

Firstly, boil the kettle (the man from British Gas told me never to heat water on the stove – apparently it’s much more energy efficient to use kettle-heated water!)

So lay the haddock fillets in a nice heavy frying pan and pour over enough milk to just cover them.  Add in the bay leaves and quartered onion.  Poach for about 8 minutes or until the fish is beginning to flake.

In the mean time, pour boiling water over 4 eggs in a saucepan and place on the heat. They’ll take 8 minutes too.

Once cooked, remove the fish, cover and keep warm in a low oven.  Reserve the cooking milk in a jug, topping up to 600ml with stock.

Chuck out the bay leaves, but keep the onions and chop them as finely as your burning fingers will allow.  Fry them in the butter for a few minutes until softened, then add in the spices.

Pop in the rice, stir around until coated and then add the milky/stock liquid.  Bring to the boil, then cover and simmer for about 15 minutes.

Then stir in the flaked haddock (and add frozen peas if you’re using them) and cook for about another 5 minutes or until the rice is just cooked.  Keep an eye on the liquid. You might need to add a bit more stock.

To serve, top with the boiled eggs.  And I think a nice sprinkling of coriander would be perfect.

Enjoy!

For more information on the Fish is the Dish campaign, go to their website, check out their Facebook page, or find them on Twitter @fishisthedish.

 

14 Responses to “Fish on Friday! Gorgeous kedgeree”

1. Susan Mann says:

   November 25, 2011 at 11:11 am

   I am not sure about cooking fish in milk but this does look and sound good. Shame I didn’t get to meet you at the event x
   • English Mum says:

     November 25, 2011 at 12:57 pm

     Hi Susan. Ah yes, a shame we didn’t get to meet up… The original recipe called for the fish to be cooked in water, to be fair, but I like my smoked fish cooked in milk. It also adds a little creaminess to the finishes dish. I’m sure it would be great just poached in water too x
2. Icklebabe says:

   November 25, 2011 at 1:15 pm

   Ohh looks delish! I have never actually attempted Kedgery for fear of mass revolt come dinner time ( kids hate fish & curry ) but this one sounds like a winner! Love the fish version of Christmas bit too, ho ho ho Merry Fishmas ) x
   • English Mum says:

     November 25, 2011 at 5:42 pm

     It was really, really lovely – do give it a try. And what’s not to love about fish Chrimbo eh? x
3. notsupermum says:

   November 25, 2011 at 4:04 pm

   I love Kedgeree, I might even have a go at your recipe
   • English Mum says:

     November 25, 2011 at 5:43 pm

     I can’t believe I’ve got to 41 and never tasted it before! Disgusting really. I’ll be making it a lot from now on
4. Tori @ eatori says:

   November 25, 2011 at 5:26 pm

   Just gorgeous. I’m thinking brunch, perhaps with a cheeky bucks fizz…?
   • English Mum says:

     November 25, 2011 at 5:43 pm

     Hey Tori. Ooh that sounds perfect! And I made far too much so can confirm that it reheats really well too so will be making it in advance next time I have guests to stay x
5. Ren Behan says:

   November 26, 2011 at 7:54 am

   I couldn’t believe I had never tasted Kedgeree before either! We enjoyed it too
   • English Mum says:

     November 27, 2011 at 8:23 pm

     So lovely, wasn’t it, Ren? I can see me making it a lot from now on x
6. Glamorous Glutton says:

   November 26, 2011 at 5:57 pm

   I love Kedgeree and I always cook my fish in milk. I agree it really adds something to the finished dish and my cookery teacher at school said that’s how fish is cooked. I particularly like it for breakfast and, if someone else is making it, great after a really late night out, well early morning in! GG
   • English Mum says:

     November 27, 2011 at 8:24 pm

     Mmmm… I reckon it would be a great hangover cure to have in the fridge! Maybe we could market it?!
7. Mrs Lister says:

   November 27, 2011 at 1:40 pm

   This looks GORGE! Jim makes a mean kedgeree… xx
   • English Mum says:

     November 27, 2011 at 8:24 pm

     Can’t believe I’ve never made it before, Kerry! It’s a keeper x