Smoky Kedgeree

This Smoky Kedgeree is a vibrant and comforting dish that balances the rich, smoky flavor of haddock with the earthy warmth of turmeric. The fluffy long-grain rice serves as a perfect canvas for the flaked fish, tender hard-boiled eggs, and sweet prawns. Finished with a touch of cream and fresh chives, it offers a creamy texture and a beautiful golden hue. It is an excellent choice for a hearty brunch or a light lunch, bringing together simple ingredients for a sophisticated meal that feels both home-style and elegant.

Cooking Method: Boiling

Cuisine: Global

Courses: Side Dishes

Difficulty: Intermediate

Servings: 4

Calories: 166.4

Dietary: Gluten-free

Description

This Smoky Kedgeree is a vibrant and comforting dish that balances the rich, smoky flavor of haddock with the earthy warmth of turmeric. The fluffy long-grain rice serves as a perfect canvas for the flaked fish, tender hard-boiled eggs, and sweet prawns. Finished with a touch of cream and fresh chives, it offers a creamy texture and a beautiful golden hue. It is an excellent choice for a hearty brunch or a light lunch, bringing together simple ingredients for a sophisticated meal that feels both home-style and elegant.

Ingredients

8 ounce Smoked Haddock Fillet
5 ounce Uncooked Long Grain Rice
1 teaspoon Turmeric
4 ounce Shelled Prawns
2 tablespoon Freshly Snipped Chives
3 fluid ounces Single Cream
3 large Hardboiled Eggs
1 pinch Salt and Pepper

Directions

1
Place the smoked haddock fillet in a large saucepan and cover with cold water.
2
Bring the water to a gentle simmer and cook for 10 minutes until the fish is opaque and flakes easily.
3
Drain the fish, allowing it to cool slightly, then remove the skin and flake the flesh into large chunks.
4
Meanwhile, bring a pot of salted water to a boil. Add the long grain rice and turmeric.
5
Cook the rice for 12 minutes or until tender, then drain well.
6
Transfer the hot rice to a large mixing bowl.
7
Gently fold the flaked haddock, shelled prawns, and snipped chives into the rice.
8
Peel and quarter the hard-boiled eggs. Reserve 6 quarters for garnish.
9
Add the remaining egg quarters to the rice mixture.
10
Stir in the single cream and season with salt and pepper to taste.
11
Transfer the mixture to a warmed serving dish.
12
Garnish with the reserved egg quarters and serve immediately with fresh lemon juice.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 166.4kcal

% Daily Value *
Total Fat 0.4g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 1.6mg1%
Total Carbohydrate 35.8g12%
Dietary Fiber 0.8g4%
Sugars 0.0g
Protein 3.5g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, ensure the rice is drained thoroughly to prevent the dish from becoming soggy.

If you cannot find smoked haddock, smoked cod or trout can be used as a substitute.

Serve with buttered toast or crusty bread to soak up the creamy sauce.

This dish is best served warm but can be eaten cold as a picnic lunch.

Keywords: smoked haddock, kedgeree, turmeric rice, hard boiled eggs, prawns, chives, brunch recipe, fish dish, british cuisine, comfort food, smoky flavor, rice pilaf, easy lunch, family meal

Read it online: https://www.chefs-mate.com/recipe/smoky-kedgeree/