Haddock Kedgeree

Make haddock kedgeree, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
160 g Haddock fillet (Weighed raw, skin on unless the method says otherwise. Cooked weight is roughly 20% less for the same fillet.)
150 g Cooked white rice (Cooked weight. About 50 g of dry rice becomes 130 g cooked.)
1 large, about 55 g Egg
60 g Onion
8 g Butter
60 g Frozen peas
One teaspoon Curry powder
A large handful, chopped Fresh parsley
A squeeze Lemon juice
Ingredient notes on the recipe page.

METHOD
1. Lower the haddock into a pan of barely simmering water and poach for six minutes. Lift it out and flake it, keeping the pieces large.
2. Boil the egg for seven minutes, cool it under the tap and quarter it.
3. Soften the chopped onion in the butter for eight minutes, stir in the curry powder for thirty seconds, then the rice and peas until hot through.
4. Fold the haddock and parsley in gently, season, and serve with the egg on top and lemon over.

Contains milk, eggs and fish.
Some blends include mustard seed. Check the jar.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/haddock-kedgeree

AI-generated images illustrating the recipe.

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