Fish for Breakfast

Last night a colleague asked me if I had a traditional Kedgeree recipe.  I did.

I’m lucky enough to have a great fishmongers next to my flat.  So this morning I bough some smoked haddock and used up some every day store cupboard ingredients.

Kedgeree is a Victorian breakfast recipe, from colonial times.

150g long-grain rice
125ml milk
450g smoked haddock
50g butter
1 tbsp curry powder
2 hard boiled eggs, roughly chopped
cayenne pepper to taste
salt and freshly ground black pepper
Method
Bring a saucepan of salted water to the boil, add the rice and cook for about 12 minutes.  Drain and rinse under cold water and drain again.  Place the strainer over a saucepan of simmering water to keep the rice warm.
Place the milk into a saucepan with 125ml water.  Bring to a simmer and add the fish and poach for about 5 minutes.  Transfer the fish onto a chopping board and discard the cooking liquor.  remove any skin and bones form the fish and cut into large flakes.  Melt half of the butter in a large saucepan and gently stir in the curry powder and fish.  Remove from the heat and stir through other ingredients.
Melt the remaining butter in a second pan and ad the rice and toss until well coated.  Add the rice to the fish mixture  and mix well.  Pile the kedgeree onto a warmed dish, and garnish with freshly chopped parsley.

4 thoughts on “Fish for Breakfast

  1. Pingback: Kedgeree | Real Food Lover

  2. Hey, thanks, James, for responding to my Twitter plea.

    Indeed, I often notice how the classic recipes are missing.

    Maybe because we cannot resist experimentation? VIZ:

    Our kedgeree was made with Organico Nerone rice and Fish4Ever peppered mackerel. Fast and dramatic.

    You have a fishmonger’s next door? O, envy!

    • I am lucky to have one next door. Wish I had a butcher so close as well!

      I’m an advocate for modern takes on recipes but its good to remember the traditional ones that shaped our country too!

      • I am near Bristol’s Gloucester Road (one of the UK’s last remaining indie high streets!) which has, miraculously, within a quarter of mile, three butchers, one of which sells organic meat, the the other local free-range, and then a 40-minute walk away, the wondrous Sheepdrove Organic Farm Traditional Butcher’s shop.

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