Antony Worrall-Thompson's Kedgeree with Poached Eggs

Name: Antony Worrall-Thompson's Kedgeree with Poached Eggs
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Cuisine: International
Ingredients: 2lb smoked haddock; 2 lemons; a handful Peppercorns; a sprig parsley; 1 Bayleaf; 2oz butter; 4oz chopped onions; 1 lb 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

Over a year ago 8,266 views

Prep: 15 mins

Cook: 25 mins

Serves: 6

Main Course

Ingredients

2lb smoked haddock
2 lemons
a handful Peppercorns
a sprig parsley
1 Bayleaf
2oz butter
4oz chopped onions
1 lb 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

Accompaniment

Description

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!

Method

1
1. 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.

2. Drain the haddock and remove the skin and bones. Break the flesh into flakes and set aside.

3. 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.

4. Roughly chop the hard boiled eggs and then stir them together with the flaked fish and the rice .

5. Add salt, pepper, curry powder or nutmeg to taste and the juice of the remaining lemon.

6. Pile into a hot dish and garnish with parsley and the remaining hard-boiled chopped egg.

7. Serve your Kedgeree together with a nice soft poached egg or two on the side.