Smoked Haddock Kedgeree
Kedgeree was the ultimate Victorian British breakfast comfort food but is traditionally made using (Finnan Haddie) smoked haddock. Once I was able to source it in the US... I just had to make the dish. Kedgeree came to the UK from India during the time of the Raj. British colonials so enjoyed a dish called Khichari/Khichdi a stew of beans, lentils and rice though the dish changed drastically by the time it reached London with the addition of fish, cream and boiled eggs. In 1800's London salmon was rare. It just wouldn't survive the stage coach journey south from Scotland. Haddock however was cured and smoked and arrived perfect, thus becoming the fish for the dish. This recipe works for any kind of smoked fish or even shrimp.
- Place the haddock in a large pan, skin-side down. Pour over the milk and cover, bring to a gentle simmer on the stove. Cook the fish for 8–10 minutes until it flakes easily. Drain in a colander set over a bowl, reserving the cooking liquor.
- Reduce on the stove the milk and cream cooking liquor until it is the consistency of heavy cream. Whisk in the curry powder until dissolved. Add the cooked rice into the pan and stir in a little more cream if needed. Season with salt and pepper.
- Flake the fish into chunky pieces and stir into the creamy rice. Warm the eggs in hot water and cut into quarters, place them on top of the rice and garnish with the chopped parsley.
We substituted ready made mac and cheese and it works this way as well as with rice. We added broccoli, fresh corn, red bell pepper strips and carrots to add to the color and flavor.
Tried this recipe?Let us know how it was!