Have you tried Kedgeree?
This is a light healthy dish which is the perfect breakfast or brunch for the weekend.
Fluffy rice, sumptuous smoked haddock, boiled eggs and buttery samphire served in just 15 minutes!
Kedgeree is really a fusion dish with its origins in India. Traditionally it is a rice and vegetable dish however, the story goes that, British colonials brought the dish back to Britain. They added British ingredients, totally transforming the dish into a breakfast dish for the affluent British.
This dish of Smoked Haddock Kedgeree with Samphire is very light and ideal for breakfast, brunch or supper. Many recipes list peas as the main ingredient, which I often use. However, I am lucky enough that my nearest supermarket stocks samphire, or sea asparagus, as it is often known. Green beans and asparagus would work well in this dish too.
This is definitely a 15 minute meal and you can also make it with no added fat too. Start by cooking some basmati rice. While the rice is boiling simmer the eggs for 8 minutes. I find it easier to drain the rice and rinse in cold water to stop it cooking further. Shell the eggs and cut into quarters.
While the rice and eggs are cooking place the smoked haddock in a large frying pan and cover with cold water. Bring to the boil and turn off after 2 minutes. The fish should be just cooked. Drain and flake the fish into large chunks.
Put the samphire in the fish pan with butter and quickly stir fry for a couple of minutes. Add the rice and heat through. Stir the fish in carefully with a few chilli flakes, cayenne, paprika or garam masala. Do not be tempted to add any salt without tasting as the samphire is naturally salty and, along with the smoked haddock salt, it would be overpowering . Pile onto plates and arrange the egg on top.
This smoked Haddock Kedgeree with Samphire is great with any smoked fish or just a few prawns. Try it with poached salmon or cod too.
If you like fish cooked simply why not try Cod with Basil Mousseline
Don't forget to PIN it for later!
Smoked Haddock Kedgeree with Samphire
- 200 g basmati rice rinsed
- 450 g smoked haddock
- 4 eggs
- 100 g samphire
- 25 g butter
- 1 tsp chilli flakes
- Rinse the rice in water until clear. Place the rice in a saucepan with plenty of water and bring to the boil. Simmer for 10 minutes then drain in a colander and pour over cold water.
- In the meantime boil the eggs for 8 minutes then plunge in cold water. Shell the eggs and cut into quarters.
- At the same time place the smoked haddock in a large frying pan and cover with cold water. Bring to the boil and turn off after 5 minutes. The fish should be just cooked. Drain and flake the fish into large chunks.
- Put the samphire in the fish pan with butter and quickly stir fry for a couple of minutes. Add the rice and heat through. Stir the fish in carefully with the chilli flakes. Pile onto plates and arrange the egg on top
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