Haddock & Salmon Kedgeree

The first time I had this dish in Hong Kong, I was quite confused as for why am I having curry for breakfast in a British restaurant. Turns out that this is a classic colonial dish the Brits brought back from India, and to be honest, the sweetness of the fish worked really well with curry, and with some light and fluffy rice and a soft boiled egg, it’s perfect for breakfast or brunch. Don’t get me wrong, you can have this for all three meals if you want, it is truly a simple, delicious and healthy (somewhat minus the butter) dish.

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You need: 3 eggs; 1 clove garlic; 1 shallot; 3 tbsp butter; 2 tbsp curry powder; 1/2 lb long grain rice (basmati rice would be the best); milk; 1 fillets smoked haddock (or fresh); 1 fillets smoked salmon (or fresh); 6 large prawn; 4 cups chicken stock; 1/2 lemon; 5 tbsp chopped parsley

How to make this:

  1. Melt half of the butter in a deep pan with a lid, mince the garlic and shallot, cook them on medium heat for about 4 min
  2. Heat up a pot of milk, bring it to a simmer, then poach the smoked fish for about 3 min, if you are using fresh fish, poach it for about 5 min. Cook the peeled and cleaned prawns for about 1.5 to 2 min
  3. Mix the rice into the pan with butter & shallot, stir for about 2 min so that each grain is covered with butter, then pour in the chicken stock, cover the pan and let it cook on medium for 13 min (if the chicken stock is hot) or 17 min (if the chicken stock is cold)
  4. In another pot, boil some water and cook the eggs for 9 to 12 min (depends on how tender you want your eggs), when they reach the cook time, place them in cold water
  5. Take out & dry the fish from the milk, then gently press the meat so that it would break into flakes, then after the rice is almost cooked (at 13 -17 min), carefully fold them in with the prawns, at this point the dish should have the same consistency as risotto, mix in the rest of the butter and juice from 1/2 lemon, add salt to taste
  6. Cover and cook for another 3 to 4 min, then turn off the heat, mix in the chopped parsley
  7. Sever it with sliced boiled egg, and some more parsley, try to fluff the rice with a spatula for a light texture
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