Rice and Haddock Kedgeree with Herb Butter

Serves: 1

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Total Time: 30

Prep Time: 10

Cook Time: 20

• 450 gram(s) (1lb) smoked haddock or fresh salmon (see Cook's Tip)
• 150 ml (1?4 pint) milk
• 75 gram(s) cooked cockles
• 5 ml (1 level tsp) coriander seeds
• 3  hard-boiled eggs
• 225 gram(s) basmati rice
• 30 ml (2tbsp) double cream
• 45-60ml (3-4 level tbsp) chopped chives
• Salt and ground black pepper
• 50 gram(s) butter
• 5-10ml (1-2tsp) lemon juice
• 30 ml (2 level tbsp) chopped fresh tarragon
• Lemon or lime wedges and herbs to garnish

Method

1. Place haddock in a shallow pan with the milk. Cover and simmer for 8min or until cooked. Drain; reserve 30-45ml (2-3tbsp) cooking liquor. Flake the fish, discarding skin and bones.
2. Thoroughly drain the cockles. Finely crush coriander seeds. Quarter the eggs.
3. Cook the rice in boiling, salted water for 10min or until just tender. Drain, rinse with boiling water and drain again.
4. Return rice to the pan; add haddock, reserved liquor, cockles, crushed coriander seeds, eggs, cream and chives. Season lightly; heat gently for 2min.
5. Meanwhile, melt the butter; stir in lemon juice, tarragon and seasoning. Pour into a warmed jug.
6. Garnish the kedgeree and serve with the herb butter.
7. COOK'S TIP If possible, choose undyed smoked haddock - it generally has a superior flavour to the familiar yellow smoked haddock.

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