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Kyle’s Kedgeree with Poached Egg

Ingredients (serves four)

2 x smoked haddock fillets, 150g frozen peas, 1 x white onion (diced), 1 x tbsp curry powder, 1 x tsp turmeric, 1 x large mug basmati rice, 100ml double cream, Seasoning, 4 x eggs, 50ml vinegar,

Method

  1. Put a pan of water on to boil with the turmeric, half the curry powder and rice.
  2. Dice onion and smoked haddock.
  3. Sauté onions in a pan on the hob with a little oil, add the rest of the curry powder and cook for around five minutes.
  4. Add the peas, haddock and a ladle of the rice water to the sauté pan to ensure the fish remains moist.
  5. One everything in the sauté pan is boiling, stir in half of the cream and reduce by half.
  6. Once the rice is cooked and ready, drain it and then prepare a pan of water on for poaching the egg.
  7. Add the rice to the creamy haddock and mix well, then season to taste.
  8. Meanwhile, crack an egg into the vinegar water and cook for four minutes.
  9. Add the remaining cream to the rice and haddock and bring it together.
  10. Portion into a plate/bowl and top the kedgeree with the poached egg.