Smoked haddock kedgeree with poached eggs 

Recipe Author: Rachel Green

A photograph of Smoked haddock kedgeree with poached eggs 

Perfect for lazy mornings and guaranteed to spice up your normal breakfast, this smoked haddock recipe is punchy and colourful 

Prep Time: 20 mins
Cook Time: 20 mins
Skill Level: Medium
Serves 4

Ingredients

  • 500g smoked haddock
  • Fish stock / milk
  • 1 bay leaf
  • 2 large onions, 1 whole, 1 finely chopped
  • 10g butter
  • 1 tbsp. olive oil
  • 1 green chilli, deseeded and finely chopped
  • 2 cardamom pods, crushed
  • 1 tsp. turmeric
  • 1 tsp. mustard seeds
  • 1 tbsp. curry powder
  • 350g basmati rice, cooked
  • 75ml double cream
  • Sea salt flakes
  • Freshly ground black pepper
  • A small handful of chives, chopped
  • A small handful of coriander, chopped
  • 4 eggs, for poaching
  • Lemon wedges, to serve
  • Coriander leaves, to serve

Cooking Steps

  1. Put the haddock, skin-side up, in a shallow pan over a low heat and cover with the fish stock or milk, bay leaf and a whole onion.
  2. Turn off the heat and allow to sit for 10 minutes. Remove from the liquid and, when cool enough to handle, remove the skin and break into large flakes.
  3. Melt the butter in a large frying pan over a low heat with the olive oil and add the chopped onion. Fry gently until softened then stir in the chilli, cardamom pods, turmeric, mustard seeds and curry powder.
  4. Cook for three minutes before adding the cooked rice, flaked fish and cream.
  5. Heat through and season with sea salt and black pepper, to taste. Fold in the chives and corriander.
  6. Heat a pan of water over a medium heat. Add a dash of vinegar to the water and poach the eggs for two to three minutes. Serve with the lemon wedges and coriander.

Nutritional information per serving

Calories 446kcal
Fat 22.1g
Saturates Not Tested
Carbs Not Tested
Sugars Not Tested
Fibre Not Tested
Protein 35.4g
Salt Not Tested
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