Kedgeree

Name: Kedgeree
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Basmati rice; 450 g Smoked haddock fillets; 350 ml Whole Milk; 200 ml Stock (fish or vegetable); 3 Eggs; 40 g Butter; 1 Large Onion (finely chopped); 3 tbsp Single cream (optional); 0 Handful of Parsley (finely chopped); 0.5 Lemon (zested and juiced)

[[ recipeID=recipe-8lht6ej10, title=Kedgeree ]]

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Place the rice in a bowl, cover with water, and set aside to soak
In a large saucepan, add you first Teaspoon Club spice packet and toast for 1 minute. Pour in the milk, season with a little salt, and place the haddock skin-side down into the saucepan. Bring to a simmer over a low heat and poach the fish for 6-8 minutes depending on the thickness of your fillets. Remove the fish from the saucepan, reserving the cooking liquid. You can sieve the poaching liquid to remove any fish skin that may have flaked off
Measure the poaching liquid remaining and prepare stock to top the liquid level up to 450ml. Place into a large saucepan and bring to a simmer
Tip in the rinsed rice, stir once, and cover, leaving to cook for 8-10 minutes
While the rice cooks, bring some water to a boil in a separate saucepan and boil the eggs for 8 minutes. Drain, peel, and set aside
In a large cast-iron pan, melt the butter and add the onion. Cook for 5 minutes until the onion is softened, add your second Teaspoon Club spice stage, and cook for a further 3 minutes.
Drain the cooked rice (if necessary) and tip into the pan along with the cream if using. Mix in thoroughly over a low heat
Flake the fish into the pan and add the parsley, lemon zest, and juice, gently mixing into the rice.
Cut the eggs into quarters and place them on top of the rice. Cover to warm through for one minute, and serve immediately (with optional lemon wedges)

Notes

This kedgeree is a delicately flavoured, deliciously light dish that's perfect for breakfast, dinner, and anything in between.

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