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Recipe for :

Arbroath Smokie Kedgeree with Grilled Haddock and Grain Mustard Cream Sauce

This recipe has been reproduced with the kind permission of The North East of Scotland Fisheries Development Partnership.

In the Partnership's quest to promote haddock throughout the United Kingdom, they contacted Grampian and celebrity chefs for their assistance. This recipe was contributed by Ryan Paterson of The Cock & Bull Restaurant, Balmedie - Grampian Chef of the Year 2004.

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Ingredients

1 onion, diced
1 teaspoon garlic purée
250g butter
1kg Arborio rice
500ml white wine
2ltr fish stock
250g Parmesan, grated
200ml cream
2 flaked Arbroath Smokies
1 pkt dill, finely chopped
Salt and pepper

Grain Mustard Cream Sauce:

570ml cream
570ml fish stock
2 tablespoon coarse grain mustard
Juice of 1 lemon
Salt and pepper

Method

Kedgeree:

  • Sweat onion and garlic in half the butter.
  • Add rice and sweat for 2 minutes.
  • Add wine and stock bit by bit.
  • Bring to boil, reduce heat.
  • Simmer for 15 minutes or so, until liquid is absorbed and rice is cooked.
  • Add flaked Smokies, then add rest of butter, cream, Parmesan and dill.
  • Stir until all combined and butter melted.
  • Season to taste.

Grain Mustard Cream Sauce:

  • Place cream, stock, lemon juice and mustard in pan.
  • Bring to boil and reduce until coats the back of a spoon, season to taste.

For The Haddock:

  • Place portion of haddock on tray, season with salt, drizzle with fresh squeezed lemon juice, place knob of butter on top.
  • Grill until just cooked.

Assembly:

  • Spoon kedgeree onto centre of plate, place grilled haddock on top, top with soft poached egg and drizzle mustard cream sauce over the top and around plate.

Ryan Paterson
for The North East of Scotland Fisheries Development Partnership

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