Kedgeree (Rice and Smoked Fish)
__NOTOC__ | Cuisine of the United Kingdom
Ingredients
- 1–2 cups Basmati or long-grain white rice (see notes)
- 2–4 cups decent quality low-sodium chicken stock
- 1 bay leaf
- 500 g (1 lb) smoked haddock
- 3 medium shallots or 1 medium onion, chopped fairly fine
- Liberal amounts of unsalted butter
- As much garlic as you can handle, minced or put through a garlic press
- 6 hard boiled eggs, chopped fairly fine
- At least 3 tsp of prepared English mustard (1½ tsp of dry mustard)
- Enough finely-chopped parsley or cilantro to add interest and colour
- Fresh-ground pepper
- Curry powder (optional)
- Heavy cream
- Salt
Instructions
- Cook the rice in one and a half the amount of chicken stock with the bay leaf. When it is done and keeping warm, discard the bay leaf, fluff the rice with chopsticks, and place the raw smoked haddock slab on top. Close the lid and let the haddock steam on warm for 15 minutes.
- Remove the haddock, and flake with forks to get rid of every last trace of bone. Place the haddock back with the rice.
- Sauté the shallots in excess butter until light brown. Add the garlic, and cook for 1 minute more, making sure to not brown it. Transfer mixture to the rice.
- Add the eggs, mustard, parsley, pepper, curry powder, and enough cream to make everything just slightly creamy. Mix it all up, gently and thoroughly (chopsticks are perfect for this). Season with salt to taste.
- Serve immediately or later—it keeps well.