← Back to Search Results poaching, steaming English, Indian
kedgeree

Photo by:
Comments: 0
 

Recipe

This Anglo-Indian brunch dish is traditionally made with smoked haddock, but you can use all fresh salmon if you wish. Good with triangles of buttered whole wheat toast.

Yield : Makes 4 servings
Prep Time : 20 mins
Cooking Time : 20 mins

Ingredients

  • 10 oz (280g) smoked haddock
  • 10 oz (280g) fresh salmon fillets
  • 1 cup basmati rice
  • 1/8 tsp crumbled saffron
  • Salt and freshly ground pepper
  • 4 tbsp butter
  • 4 hard boiled eggs
  • 2 tbsp chopped parsley, plus more for garnish
  • 1 lemon, cut into wedges

Directions

1. Place the haddock in a single layer in a large, deep frying pan. Add enough water to cover and heat over medium heat until just simmering. Reduce the heat to low, and simmer for 7 minutes. Using a slotted spoon, transfer the fish to a plate and cool.

2. Meanwhile, bring the rice, 2 cups water, saffron, and ½ tsp salt to a boil in a medium saucepan. Reduce the heat to low and cover. Simmer about 15 minutes, until the rice is tender. Remove from heat and stir in the butter.

3. Remove the yolks from the hard-boiled eggs; chop finely, and set aside. Chop the egg whites and stir into the rice with the flaked fish and 2 tbsp chopped parsley.

4. Spoon onto heated plates, sprinkled with the chopped egg yolk and parsley, and serve with the lemon wedges.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 4 servings and 1/8 teaspoon added salt per serving.

571kcal (29%)
86mg (9%)
5mg (9%)
192mcg RAE (6%)
682mg
76mg
42g
0g
1g
37g
335mg (112%)
942mg (39%)
11g (56%)
27g (42%)
3mg (15%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
food-to-live-by Food to Live By
by Myra Goodman
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
living-raw-food Living Raw Food
by Sarma Melngailis
cook-with-jamie Cook with Jamie
by Jamie Oliver
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
american-masala American Masala
by Suvir Saran
martin-yans-china Martin Yan's China
by Martin Yan
baked-explorations Baked Explorations
by Matt Lewis
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?