101 things to do with Smoked Haddock. #2: Kedgeree

The Scottish cooking continues and this time it was a very tasty new year bowl of kedgeree.



For two, here's what you do...

Put two smoked haddock fillets in a pan of cold water, bring to the boil, turn down the heat, cover and simmer gently for 6 minutes. Put fish in a covered dish in a medium oven to keep warm and set the cooking liquid aside for later use. Melt a good dollop of butter in the same pan and fry a chopped onion till soft and golden. Add 1/2 teaspoon of hot curry powder and stir through. Add 150 grams long grain rice and 250mls of the reserved liquid. Stir, bring to boil, cover with a well fitting lid and cook on low heat for 12 minutes (or until rice tender). When it's done stir through the flaked fish, 2 chopped boiled eggs, flat leaf parsley, juice of half lemon and two tablespoons of butter. Cover and return to low heat for a couple of minutes. Serve with a sprinkling of garam masala, tomato salad and some lime pickle.

It's light, lively, smokey and scored a well deserved 8.5 out of 10 on the Ising scale.