The BBC Good Food logo
Creamy smoked haddock & saffron kedgeree

Creamy smoked haddock & saffron kedgeree

By
Rating: 4 out of 5.3 ratings
Rate
loading...
Magazine subscription – 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

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

  • Gluten-free
Nutrition: per serving
NutrientUnit
kcal424
fat30g
saturates16g
carbs17g
sugars2g
fibre1g
protein22g
salt2.15g
Advertisement

Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, December 2009

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 4 out of 5.3 ratings

Sponsored content