Thursday, 11 October 2012

Smoked haddock kedgeree with poached eggs - Recommended Recipe!

Smoked haddock kedgeree with poached eggs - serves 6, preparation 5 minutes, cooking 20 minutes

150g long grain rice
50g butter
1/2 onion, finely chopped
1 small leek, sliced
1 tsp mild korma curry powder
1/2 red chilli, finely chopped (optional)
450g smoked haddock fillets
Small handful fresh coriander or parsley, washed and chopped
Juice of 1/2 lemon
6 eggs, poached

  1. Cook the rice in boiling, salted water for 10 minutes until tender.  Meanwhile, melt the butter in a saucepan, fry the onion andleek over a low heat until tender, then add the curry powder and chilli (if using).  Cook for 1-2 minutes.
  2. Add the cooked rice and lay the fish on top.  Cover with a lid and cook over a moderate heat for about 6-8 minutes, until the fish flakes easily.  Remove the skin from the fish, if preferred.
  3. Stir in the coriander or parsley and lemon juice.  Serve in bowls and top each with a poached egg.

Source - Morrisons instore magazine.