Creamy smoked haddock & saffron kedgeree

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• Belkey

  15 November 2009

  Belkey rated and commented on this recipe

  

  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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• Stan Firth

  02 March 2011

  Stan Firth commented on this recipe

  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.

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• MrJ

  01 November 2011

  MrJ commented on this recipe

  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.

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• lindsey martin

  06 January 2012

  lindsey martin rated and commented on this recipe

  

  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

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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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Difficulty and servings

Serves 6 - 0

Preparation and cooking times

Prep 15 mins

Cook 25 mins

Gluten-free

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

PER SERVING

424 kcalories, protein 22g, carbohydrate 17g, fat 30 g, saturated fat 16g, fibre 1g, sugar 2g, salt 2.15 g

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