Kedgeree (Rice and Smoked Fish)
Photo: User:Justinc, CC BY-SA 2.0
Kedgeree is a Victorian breakfast dish of smoked haddock, rice and chopped eggs, brought home from British India and still worth making. Here the rice cooks in chicken stock, and the raw haddock steams on top of it, so the fish seasons the grains as it cooks. Shallots and garlic fried in butter, a good dose of mustard and a splash of cream tie it together. It also keeps well, and leftovers make fine omelettes.
Instructions
Cook the rice with the bay leaf in chicken stock, using one and a half times as much stock as rice. When the rice is done and keeping warm, remove the bay leaf and fluff the grains with chopsticks.
Lay the raw smoked haddock on top of the rice, close the lid and leave it on a warm setting for 15 minutes so the fish steams through.
Lift the haddock out and flake it with forks, picking out every last bone as you go. Return the flaked fish to the rice.
Cook the shallots in plenty of butter until light brown. Stir in the garlic and cook for 1 minute more, taking care it does not brown, then tip the mixture into the rice.
Add the chopped eggs, mustard, parsley, pepper, curry powder if using, and enough cream to make everything just slightly creamy. Mix gently but thoroughly, then season with salt to taste.
Serve straight away or later on, since the dish keeps well.
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