A favourite version of kedgeree that I have been trying to relocate the recipe for for some years. Traditionally the rice and fish would be mixed together and the dish served for breakfast, but this version is best served for lunch or supper accompanied by plenty of white basmati rice. The recipe is from ” Modern British Food” by Sybil Kapoor.
Ingredients
- 4 undyed smoked haddock fillets
- 1 bay leaf
- 1 sprig parsley
- 565 ml milk
- 30 g butter
- 225 g button mushrooms diced
- 1 tbsp lemon juice
- salt and freshly ground black pepper
- 4 hard boiled eggs peeled and roughly chopped
- 285 ml double cream
- 225 g peeled prawns
- 2 tbsps finely chopped parsley
Servings:
Instructions
- Place the haddock fillets with the herbs in a saucepan and cover with milk. Simmer very gently until the fish is just cooked. Lift out the haddock and leave to cool.
- Remove the flesh in large flakes and place in a bowl, ensuring there are no bones and skin remaining. Set aside.
- Melt the butter in a small frying pan and quickly saute the mushrooms over a medium high heat. Add the lemon juice and season to taste. Once cooked, tip into the haddock bowl. Fold in the chopped eggs and cream. Chill, covered, until needed.
- When you are ready to serve return the mixture to a pan and add the prawns. Warm over a low heat, stirring often to ensure the prawns do not overcook and become tough.
- Adjust the seasoning and add more lemon juice if needed. Toss in the parsley and serve with plenty of basmati rice.
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