Creamy smoked haddock & saffron kedgeree

Creamy smoked haddock & saffron kedgeree

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(3 ratings)

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Cooking time

Prep: 15 mins Cook: 25 mins

Skill level

Easy

Servings

Serves 6 - 0

Use good quality un-dyed fish in this creamy brunch rice pot with hard boiled eggs and saffron

Nutrition and extra info

Additional info

  • Gluten-free
Nutrition info

Nutrition per serving

kcalories
424
protein
22g
carbs
17g
fat
30g
saturates
16g
fibre
1g
sugar
2g
salt
2.15g

Ingredients

  • 300g basmati rice
  • 50g butter
  • 3 hard-boiled eggs, shelled and halved
  • 200ml double cream
  • 500g naturally smoked haddock, skin removed
  • 100ml white wine
  • 1tsp cayenne pepper
  • pinch saffron strands
  • 1 tbsp mild curry powder
  • freshly grated nutmeg
  • small handful flat-leaf parsley, chopped
  • 1 lemon, cut into wedges, to serve

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Method

  1. Cook basmati rice, leave to cool. Heat oven to 160C/140C fan/gas 3. Grease a large ovenproof dish with some of the butter. Push the egg yolks through a sieve and roughly chop the whites.
  2. Gently heat the cream in a frying pan until just below boiling point, then add the fish. Cover and poach for 4 mins. Place the wine in a pan with the saffron and warm to infuse. In a large bowl, mix together the rice, cayenne, curry powder, nutmeg, seasoning, chopped egg whites and saffron-infused wine. Lift the fish out of the cream and flake into the bowl – removing any bones as you find them. Scrape in the cream and gently mix together once more.
  3. Tip everything into the buttered dish and dot the top with the remaining butter. Bake to heat through for 20 mins, then serve scattered with the parsley and sieved egg yolk, with lemon wedges on the side.

Recipe from Good Food magazine, December 2009

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Comments

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JennyMac77's picture
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This is one of the best kedgeree recipe I've found! AND, it's simpler than most - a really good one to try. For a true Raj-style kedgeree it IS important to have all the right ingredients though. Saffron isn't cheap, certainly, but, along with the freshly-grated nutmeg, it makes the recipe fragrantly authentic. I grew up on my Grandmother's recipes from her days in Delhi and Shimla and this one seems very close to hers, except she never added wine. So I added the saffron to the cooking broth for my rice, omitting the wine. Another reviewer questioned the amount of liquid here, and I agree. Kedgeree should be creamy, certainly, but never rice-pudding like!

lindseymartin's picture
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I followed this recipe exactly but tripled the quantities. I have now made it four times for large brunch gatherings and it has generally been well received... and the plates cleared.
My husband says that it has now converted him to kedgeree which was no small undertaking.
I used haddock loin to avoid having to debone large quantities of haddock

iancjeffery's picture

I tried this the other night, but didn't have any cream (so used milk instead), white wine or saffron. It was still delicious nonetheless and I fully intend to make it a again, possibly with the missing ingredients to see if it really is any better. I also used a combination of smoked haddock and smoked cod which worked well too.

096511243's picture

I haven't made it yet, but it does look as if there is too much liquid - is the recipe accurate? Any kedgeree I have eaten was dry and crumbly, like the photo.

eleanormayo's picture
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I made this the day before to just pop in the over the morning after a party & it was a bit of a disappointment really. Firstly, why all the random faffing around with the eggs and yolks? Secondly, there was a lot of liquid that went into it so it had a rather rice puddingy texture.

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