Kedgeree
Chef's
Kedgeree

Dominic Chapman

Chef-Patron at the Beehive

Ingredients

300mls Whole Milk
300mls Water
1 bay leaf
400g Smoked Haddock
1 tablespoon olive oil
2 knobs of butter
1 large onion, (finely sliced)
100g Fresh peas
2 teaspoon curry powder
4 Quail eggs
2 tablespoons chopped coriander
Lemon wedges
Freshly ground pepper
Micro coriander
4x 5oz portion fillets of smoked haddock

The rice

175g Corimbo rice

Cooking
Method

01

02

03

Put the milk and water in a pan with the bay leaf and smoked fish, cover and bring to a gentle simmer. By the time the liquid is simmering, the fish should be cooked. If not, turn it over in the hot liquid and leave off the heat for 2-3 minutes. Remove the fish from the pan and set aside. Discard the bay leaf and reserve the poaching liquid. When the fish is cool enough to handle, break it into flakes, discarding the skin and picking out any bones. Heat the olive oil and a large knob of butter in a pan over a medium heat. Add the onion and sweat for 5-10 minutes, until soft. Stir in the curry powder, then the rinsed rice. Stir the rice gently for a minute or two, then add 300mls of the poaching liquid. Bring to the boil, cover with a tight fitting lid, turn the heat down as low as it will go and cook for 10 minutes. Turn off the heat, fluff up the rice with a fork, then put the lid back on until you are ready to assemble the dish.

Add the Quail eggs to a pan of boiling water and simmer for exactly 2 minutes 15 seconds. Drain and refresh in ice cold water to stop the cooking, then peel. Fold the smoked haddock into the rice, along with half the chopped coriander, peas and the second knob of butter. Correct seasoning. Pan-fry fillets of smoked haddock until golden brown, turn over and finish with a little butter. Remove from the pan and finish with lemon juice.

Spoon the spicy, haddock rice onto warmed bowls. Place a fillet of haddock of top of the rice, finish with soft boiled quail eggs, micro coriander and olive oil Season and serve immediately.