Smoked Haddock Kedgeree | Great British Food Awards
www.greatbritishfoodawards.com
Preheat the oven to 180°C/350°F/ Gas Mark 4. Warm some plates and a serving dish. Hard-boil the eggs in simmering water. They should take about 10 minutes...
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.greatbritishfoodawards.com.
Ingredients
- 2 large free-range eggs
- 300ml long grain rice
- 700g smoked haddock fillet (preferably undyed)
- 300ml semi-skimmed milk
- 75g Kerrygold butter
- 1 medium onion, peeled and chopped
- 200g mushrooms, sliced
- Sea salt and freshly ground black pepper
- Paprika, for sprinkling Watercress and lemon wedges, to garnish
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