Smoked Haddock Kedgeree

Name: Smoked Haddock Kedgeree
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: Indian
Ingredients: 50 g Butter; 1 pcs Onion; 3 pcs Cardamom pods; 0.25 tsp Turmeric; 1 pcs Cinnamon stick; 2 pcs Bay leaf; 450 g Basmati rice; 1 l Chicken or fish stock; 750 g Smoked haddock; 3 pcs Eggs; 3 tbsp Fresh parsley; 1 pcs Lemon; 0.5 tsp Salt; to taste Black ground pepper

An aristocratic British-Indian dish: delicate smoked haddock with fragrant basmati rice, warm spices, and eggs. The perfect breakfast or brunch for a festive table.

Ingredients

50 g Butter
1 pcs Onion
3 pcs Cardamom pods
0.25 tsp Turmeric
1 pcs Cinnamon stick
2 pcs Bay leaf
450 g Basmati rice
1 l Chicken or fish stock
750 g Smoked haddock
3 pcs Eggs
3 tbsp Fresh parsley
1 pcs Lemon
0.5 tsp Salt
to taste Black ground pepper

Instructions

Melt the butter in a large saucepan (approximately 20 cm in diameter). Add the finely chopped onion and cook over medium heat for 5 minutes until the onion becomes soft and translucent, but does not brown.
Add the cracked cardamom pods, turmeric, cinnamon stick, and bay leaves to the pan. Cook for 1 minute to release the aromas of the spices.
Add the basmati rice and stir thoroughly for 1–2 minutes until each grain is coated with the spiced buttery mixture.
Pour in the chicken or fish stock and add salt. Bring to a boil, stir once to prevent the rice from sticking to the bottom. Cover with a tight-fitting lid, reduce the heat to low, and cook for 12 minutes without stirring.
While the rice cooks: in a separate wide saucepan, bring water to a boil. Add the smoked haddock fillet and simmer gently for 4 minutes—the fish should barely simmer. Transfer the fish to a plate to cool.
In another saucepan, bring water to a boil and cook 3 eggs for 8 minutes until hard-boiled. Cool them in cold water, peel, and cut into cubes.
Flake the cooled fish, removing the skin and bones. Peel the hard-boiled eggs and chop them.
Open the rice pan and remove the bay leaves, cinnamon stick, and cardamom pods if desired. Gently fold the fish and egg pieces into the rice with a fork, taking care not to crush the grains. Cover again and warm through for 2–3 minutes over low heat.
Carefully fold in almost all of the chopped parsley, season with salt and black pepper to taste. Serve sprinkled with the remaining parsley and garnished with lemon wedges.