Smoked Haddock Kedgeree by Lurpak
1. Cover the haddock with boiling water and leave to stand for 5 minutes. Drain and keep the soaking liquid. Add enough water to make it up to 400ml. Skin and flake the haddock, removing any stray bones you come across, and set aside.
2. Melt 30g of the Lurpak® with the oil in a large saucepan. Add the onion and cook gently until softened but not browned. Add the rice and the curry paste and stir for 1-2 minutes.
3. Pour in the cooking liquid, bring up to the boil then reduce heat down to a bare simmer and cover tightly. Leave to cook for 8 minutes, before stirring in the flaked haddock and peas.
4. Cover again and simmer for a further 4-5 minutes, until the rice is quite tender and has absorbed virtually all the liquid. If necessary, add a splash of hot water to prevent burning.
5. Take the pan off the heat, dot the rice with remaining butter, then cover and let it stand for 4 minutes or so. Add the egg and parsley and stir in lightly with a fork, fluffing up the grains of rice. Taste and season with salt if required. Pile up on a serving dish and serve hot with the lemon or lime wedges and plenty of mango chutney.
Ingredients
- 450g smoked haddock fillets
- 85g Lurpak®
- 1 tbsp sunflower oil, or vegetable oil
- 1 onion, chopped
- 170g Basmati rice, rinsed
- ½ tbsp mild curry paste
- 140 g frozen peas, thawed (or fresh in season)
- 3 hard-boiled eggs, chopped
- 2 tbsp parsley, chopped
- 1 pinch black pepper
- Mango chutney
- 6 lemon (or lime) wedges
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De - 11/08/2010 - 1:12pm
After years of doing very little cooking, I am now cooking just for myself (at 80!) I am thinking of halving the ingredients, cooking in 2 small containers, eating one straight away and keeping the other, either in the 'frig or frozen. Might comments be possible where this is appropriate re freezing and keeping?
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