GILL MELLER’S KEDGEREE
Kedgeree is just the thing for a winter lunch or supper, and actually is quite simple to bring together. It’s delicately spiced and wonderfully comforting. Look out for naturally smoked haddock and make sure to use our delicious Stonegate Estate eggs, they make all the difference.
Preparation time 20 minutes | Cook time 40 minutes | Serves 4
4 Stonegate Estate eggs, at room temperature
400ml whole milk
4 bay leaves
500g undyed smoked haddock or smoked pollack
1 tablespoon extra-virgin olive oil
A good knob of butter
2 onions, finely sliced
2 teaspoons coriander seeds, crushed
2 teaspoons cumin seeds, crushed
2 teaspoons turmeric
1 teaspoon fenugreek seeds, crushed
4 cardamom pods, bashed
A pinch of dried chilli flakes
200g basmati rice
1 tablespoon chopped parsley
2 tablespoons chopped coriander, plus extra to serve
Thinly sliced red chilli, to serve (optional)
1 lemon, cut into wedges
Natural yoghurt
Salt and pepper
Bring a pan of water to the boil and cook the eggs for 6 minutes so the yolks are softly set. Cool under cold water, peel and set aside.
Pour 400ml water into a large pan and add the milk and bay leaves. Warm over medium–high heat, add the fish (cut it if needed to fit), and poach gently for 2–3 minutes. Lift the fish out carefully and set aside. Reserve the cooking liquid.
Heat the olive oil and butter in another large pan, then add the onions. Season and cook until soft and golden. Lift out half the onions and keep aside for garnish. Add the spices and the rice to the remaining onions and cook briefly, then pour in the reserved poaching liquid. Bring to the boil, reduce to a simmer and cook until the rice is almost tender.
Flake the fish, discarding skin and bones, and gently fold it through the rice along with the parsley and coriander. Serve straight from the pan or on a platter. Halve the eggs and arrange them on top with the reserved fried onions, a little sliced red chilli if you like, lemon wedges, yoghurt and coriander sprigs.
