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Haddock Kedgeree

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

1 serving · 9 ingredients · 4 steps

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Haddock Kedgeree, plated and ready to serve. — The finished recipe. Haddock Kedgeree

Ingredients 1 to 6 for haddock kedgeree arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 9 for haddock kedgeree arranged separately on a dark worktop. — Ingredients 7 to 9. One teaspoon Curry powder. A large handful, chopped Fresh parsley. A squeeze Lemon juice

Haddock Kedgeree, preparation step 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. — Step 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.

Haddock Kedgeree, preparation step 2: Boil the egg for seven minutes, cool it under the tap and quarter it. — Step 2. Boil the egg for seven minutes, cool it under the tap and quarter it.

Haddock Kedgeree, preparation step 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. — Step 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.

The finished haddock kedgeree. — Step 4. Fold the haddock and parsley in gently, season, and serve with the egg on top and lemon over.

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