Creamy smoked haddock & saffron kedgeree

Name: Creamy smoked haddock & saffron kedgeree
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: English, British, Scottish, European
Ingredients: 300 grams basmati rice; 50 grams butter; 3 hard-boiled eggs, shelled and halved; 200 milliliters double cream; 500 grams naturally smoked haddock, skinless; 100 milliliters white wine; 1 teaspoon cayenne pepper; 1 pinch pinch saffron strands; 1 Tbsp mild curry powder; 1 serving freshly grated nutmeg; 1 small handful flat-leaf parsley, chopped; 1 lemon, cut into wedges, to serve

Creamy smoked haddock & saffron kedgeree is a gluten free and pescatarian main course. This recipe serves 6. One portion of this dish contains around 21g of protein, 23g of fat, and a total of 483 calories. A couple people really liked this European dish. If you have basmati rice, wine, lemon, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 40 minutes. If you like this recipe, take a look at these similar recipes: Kedgeree (British Curried Rice With Smoked Haddock), Smoked Haddock Kedgeree, Quails Eggs And Curried Mayonnaise, and Smoked haddock, spring onion & saffron tart.

Instructions

Cook basmati rice, leave to cool.

Ingredients you will need

Basmati Rice

Heat oven to 160C/140C fan/gas

Equipment you will use

Oven

Grease a large ovenproof dish with some of the butter. Push the egg yolks through a sieve and roughly chop the whites.

Ingredients you will need

Egg Yolk

Butter

Equipment you will use

Sieve

Gently heat the cream in a frying pan until just below boiling point, then add the fish. Cover and poach for 4 mins.

Ingredients you will need

Cream

Fish

Equipment you will use

Frying Pan

Place the wine in a pan with the saffron and warm to infuse. In a large bowl, mix together the rice, cayenne, curry powder, nutmeg, seasoning, chopped egg whites and saffron-infused wine. Lift the fish out of the cream and flake into the bowl removing any bones as you find them. Scrape in the cream and gently mix together once more.

Ingredients you will need

Curry Powder

Egg Whites

Seasoning

Ground Cayenne Pepper

Saffron

Nutmeg

Cream

Fish

Rice

Wine

Equipment you will use

Bowl

Frying Pan

Tip everything into the buttered dish and dot the top with the remaining butter.

Ingredients you will need

Butter

Bake to heat through for 20 mins, then serve scattered with the parsley and sieved egg yolk, with lemon wedges on the side.

Ingredients you will need

Lemon Wedge

Egg Yolk

Parsley

Equipment you will use

Oven

Equipment

Ingredients

Servings:

300grams

basmati rice 50grams

butter 3

hard-boiled eggs, shelled and halved 200milliliters

double cream 500grams

naturally smoked haddock, skinless 100milliliters

white wine 1teaspoon

cayenne pepper 1pinch

pinch saffron strands 1Tbsp

mild curry powder 1serving

freshly grated nutmeg 1small handful

flat-leaf parsley, chopped 1

lemon, cut into wedges, to serve

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Haddock on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The St. Michael-Eppan Anger Pinot Grigio with a 4.3 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.