Kedgeree
Mark Hix's Kedgeree serves the rice and sauce are served separately so you can mix it in yourself. A deliciously smoky savoury dish.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Cooking tools:
- Blender
- Fine-mesh sieve
- Colander
- Saucepan
- Pot
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Kitchen scale
- Serving bowl
- Spoon
Ingredients
- 150g basmati rice
- 350g natural smoked haddock fillet, lightly poached
- 3 eggs, hard-boiled, peeled and chopped
- 30g butter
- 2 shallots, peeled and finely chopped
- 1 clove of garlic, peeled and crushed
- A small piece of fresh ginger, peeled and finely chopped
- 1/2tsp turmeric
- 1/2tsp ground cumin
- 1/2tsp curry powder
- 1/2tsp fennel seeds
- A few curry leaves
- A pinch of saffron threads
- 100ml fish stock (a good cube will do)
- 200ml double cream
- 1tbsp chopped parsley
- Salt
- pepper
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