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Kedgeree
Ingredients
900g/2lb smoked undyed haddock, skinned
300ml/½ pint milk
450g/1lb basmati rice, cooked
1 teaspoon coriander seeds, crushed
3 hard-boiled eggs, quartered
4 tablespoons double cream
3-4 tablespoons chopped fresh chives
½ bunch of fresh parsley, chopped
For the lime butter:
50g/2oz butter
2 tablespoons lime juice
Grated zest of lime, to garnish
300ml/½ pint milk
450g/1lb basmati rice, cooked
1 teaspoon coriander seeds, crushed
3 hard-boiled eggs, quartered
4 tablespoons double cream
3-4 tablespoons chopped fresh chives
½ bunch of fresh parsley, chopped
For the lime butter:
50g/2oz butter
2 tablespoons lime juice
Grated zest of lime, to garnish
Delicious served on its own or with softly scrambled eggs
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Method
1. Place the haddock in a large saucepan with the milk and simmer gently for about 5 minutes until the fish is cooked. Drain, reserving the poaching liquid. Roughly flake the fish, discarding any bones that you find.2. Add the rice, flaked haddock, coriander seeds, hard-boiled eggs, double cream, chives and reserved poaching liquid to a large frying pan. Season with salt and ground black pepper. Stir and simmer gently for 5 minutes then add the parsley.
3. To make the lime butter, melt the butter in a small pan and stir in the lime juice and a little seasoning. Pour over the kedgeree, garnish with lime zest and serve.
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5/9/2008 5:15 PM GDT
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By Adrienne Wyper:
5/9/2008 4:14 PM GDT
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