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The Caterer

Kedgeree

11 September 2006
Kedgeree

For a fine breakfast version basmati rice is hard to beat. For a more substantial lunchtime dish use long-grain rice.

Ingredients

400g rice
800g smoked haddock fillet
Peppercorns
Bay leaf
2 lemons
500ml water
50g butter
100g finely chopped onion
2tbs chopped parsley reserve stalks
100g smoked salmon cut into strips
1tsp curry powder
1tsp turmeric
4 eggs hard boiled and quartered

Method

Poach the haddock with a few peppercorns bay leaf a sliced lemon water and the reserved parsley stalks.

Drain reserving the cooking stock. Flake the fish and set aside keeping warm.

Sauté the onion season and add the rice. Once the rice turns translucent sieve in thereserved cooking stock.

Cover and simmer for 25 minutes. Carefully fold in the flaked fish. Squeeze over lemon juice and stir in the chopped parsley and smoked salmon strips.

Garnish with a sprinkle of curry powder and turmeric quartered eggs and parsley sprigs.

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