Quick and easy, kedgeree is a nice light meal for lunch or supper.
Ingredients:
- 225g smoked haddock
- 175g long-grain rice
- salt, pepper and cayenne
- 1 onion, finely chopped
- 55g butter
- 2 hard-boiled eggs
- 150g petit pois
- chopped parsley to garnish
Step by step:
- Pour boiling water over the haddock and leave it to stand for 5 minutes, remove any bones and skin, and flake the fish coarsely.
- Bring 600ml of water to the boil in a large saucepan with seasonings to taste, pour in the rice and stir in the seasoning, cover and cook over a very low heat for about 25 minutes until all the water is absorbed and the rice is fluffy. While the rice is cooking, fry the onion in a little of the butter until soft and transparent.
- Cook your petit pois for a few minutes.
- Chop the hard-boiled eggs. Stir the flaked fish, the onion, egg whites, peas and the rest of the butter into the cooked rice, and season well.
Tips:
Nigel Slater finely chops the whites and presses the yolks through a sieve to make a decorative topping for whole dish. If you’re entertaining this can be a nice idea.
HEAL 