Haddock Kedgeree

Ingredients

567g/1lb 4oz skinned haddock fillets
1 red onion
227g/8oz long grain rice
1 bay leaf
2 tablespoons freshly chopped parsley
juice of ½ lemon
a couple of good pinches of cayenne pepper
salt and freshly ground black pepper
2 hardboiled eggs

Method

1. Poach the haddock fillets in simmering water for about 8 minutes. Drain off the water into a measuring jug and top up to 600ml/20fl oz with water. Flake the haddock and keep warm.
2. Finely chop the onion and place in a large pan, pour in 113ml/4fl oz of the reserved fish liquor and cook for 15 minutes until soft. Add the rice, bay leaf and remaining fish liquor. Bring to the boil, cover and cook for 15 minutes or until the rice is soft.
3. Stir in the flaked haddock, parsley, lemon juice and cayenne pepper, season to taste and serve with quartered hard-boiled eggs.


Serves 4

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