Antony Worrall-Thompson's Kedgeree with Poached Eggs Recipe at MyDish

Antony Worrall-Thompson's Kedgeree with Poached Eggs

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Method

  • Put the haddock with the parsley, the bay leaf, one of the lemons, sliced, and a few peppercorns into a pan. Cover with water, bring to the boil and simmer until the fish is tender.
  • Drain the haddock and remove the skin and bones. Break the flesh into flakes and set aside.
  • Melt the butter in a deep pan and fry the onions gently for 5 minutes. Add the rice and fish stock, bring to the boil and simmer for 20 minutes.
  • Stir the flaked fish into the rice with three of the hard boiled eggs, sliced.
  • Add salt, pepper, curry powder or nutmeg to taste and the juice of the remaining lemon.
  • Pile into a hot dish and garnish with parsley and the remaining hard-boiled chopped egg.
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    Comments Add your comment

    • I am going to try this, but having read through the recipe I am wondering, WHERE ARE THE POACHED EGGS?

      by cookieG on Sat Oct 31 2009   reply to this comment

    Ingredients

    • 2lb smoked haddock
    • 2 lemons
    • a handful Peppercorns
    • a sprig parsley
    • 1 Bayleaf
    • 2oz butter
    • 4oz chopped onions
    • 11lb long grain rice
    • 2 pt fish stock
    • 4 hard-boiled eggs
    • to taste salt and pepper
    •  curry powder or grated nutmeg
    • to garnish chopped parsley

    By Views 2406  Added Mon Sep 1 2008


    This is a recipe I inherited from my grandmother. It's about the only thing she new how to make, because cooking was something the servants did!

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