Festive Scottish Smoked Haddock Kedgeree – Caught & Delivered
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Festive Scottish Smoked Haddock Kedgeree

Festive Scottish Smoked Haddock Kedgeree

Our Scottish Haddock is smoked in traditional tall chimneys in Grimsby. Hung over oak and beech smoke, with the same cold smoked methods used for generations. This comforting dish of rice cooked in mild, aromatic spices with flaked smoked fish, topped with egg is perfect for a Sunday morning brunch and is a festive season classic.

 

Prep: 10 mins 

Cook: 12 mins

Serves 2-3

 

Ingredients

2 x Caught & Delivered Scottish Smoked Haddock Fillets, defrosted

• 50g butter

• 1 medium onion, finely chopped

• 3 cardamon pods, spilt open

• 1/4 tsp turmeric

• 1 tsp garam masala

• 1 cinnamon stick

• 1 dried bay leaf

• 350g basmati rice

• 750g vegetable stock

• 2-3 eggs

• 3 tbsp chopped coriander

• 1 lemon quartered, to serve

 

Method

 

1. Melt 50g butter in a large pan. Add the chopped onion and cook gently over a medium heat for 5 minutes until soft but not brown.

2. Stir in the spices and cook for 1 minute.

3. Add the rice, coating with the spice butter. Then pour in the stock, add a pinch of salt and bring to the boil. Cover and cook on a low heat for 12 minutes. Stir occasional so the rice doesn't stick to the pan.

4. Meanwhile, bring a pan of water to boil and poach the fish for 4 minutes. Then lift them out and wait for them to cool a bit before removing the skin and gently flaking.

5. Hard boil the eggs for 8 minutes.

6. Remove the cinnamon stick and cardamon pods from the rice and stir through the coriander. Then gently stir in the flaked fish. Peel and quarter the eggs and arrange them on top with a good crack of pepper.