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Roberts Kedgeree
Created by foodjunkie, Wednesday, 09 September 2009 Average user rating vote imagevote imagevote imagevote imagevote image / 5 1 Users voted
This kedgeree dish has been adapted through the generations and households in our family over the years and this is my version. It was always a brunch option when my mother cooked it but has also become a supper favourite in our household. If you have friends to stay and you need a good alternative brunch to revive everyone after a heavy night this is great (only problem being that one of you needs the energy and clearish head to get it together!)
Ingredients
At a glance
Categories
weekday dinner
lunch
weekend breakfast
Serves
2 generously!
  • Serves 2
  • 1 large piece of smoked haddock
  • milk & knob of butter (to oven bake the haddock)
  • 1 small onion chopped
  • 1 courgette chopped
  • 6 mushrooms chopped
  • 1 tsp corriander crushed
  • 1 tsp cumin seeds crushed
  • 1 tsp turmeric
  • 2 tblsp oil
  • 2 hard boiled eggs
  • bunch of fresh parsley finely chopped
  • 1 cup rice (2 cups water for reduction cook method for rice)
  • black pepper & salt to taste
Method/steps
  1. Place fish in ovenproof dish with knob of butter and enough milk to partially cover fish & grinding of black pepper.
  2. Bake in oven at 180C for 20 mins.
  3. Heat oil in large pan (i use a wok)
  4. Fry onions until soft.
  5. Add chopped courgette.
  6. Add crushed spices, corriander, cumin & turmeric
  7. Add chopped mushrooms
  8. cook until courgette and mushrooms softened and then leave to one side.
  9. Cook the rice separately - i put rice in pan with small amount of oil - heat very briefly and then add 2 cups water - put lid on and cook for 14 mins (do not take the lid off during the cooking time!)
  10. Hard boil the eggs and when cool roughly chop them (not too small)
  11. Fine chop the parsley.
  12. When the fish is cooked, remove the skin and any bones and loosely flake the flesh. (keep the milk it was cooked in to one side)
  13. When everything is cooked and chopped throw it all together (except egg and parsley) and pour over a little of the milk that the fish was cooked in (not too much as it may make it too sticky)
  14. Put in oven to keep warm until ready to serve.
  15. when ready to serve, mix in the parsley and garnish with the chopped egg.
  16. Serve with large wedges of fresh lemon and lots of extra black pepper.
Additional tips
My mothers version omits the onion, mushroom,courgette and spices and adds sultanas instead - just as nice! If you want to fill out the quantities to serve more people and can't afford too much haddock, use ready cooked smoked mackerel in addition.
Reviews
Rate this recipe
Review by Alicart , Tuesday, 15 September 2009 vote imagevote imagevote imagevote imagevote image
I've had the opportunity to taste this dish myself and I can say it was spot on.
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