Smoked Haddock and Salmon Kedgeree
recipe has been reproduced with the kind permission
of The North East of Scotland Fisheries Development
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 Antony Worrall Thompson.
. . like to find out more and see the list of recipes
(3/4lb) smoked haddock fillet
375g (3/4lb) salmon fillet
1 bay leaf
1 lemon, thinly sliced
125g (4oz) unsalted butter
1 onion, finely diced
500g (1lb) long grain rice
2 teaspoons curry powder
4 hard boiled eggs, shelled
4 tablespoons double cream
3 tablespoons chopped parsley
Salt and ground black pepper
the oven to 190°C / 375°F / Gas 5. Arrange the fish
fillets in a buttered baking dish with a few peppercorns,
a bay leaf, the lemon slices and cover with water.
Bring to the boil on top of the stove, then pop in
the oven for 8 minutes.
half the butter in a large saucepan, add the onion
and curry powder and cook over a moderate heat until
the onion is soft but not brown. Add the rice and
toss to combine.
the cooking juices from the fish and measure out twice
as much in volume as the rice, ie if the rice filled
two cups, measure out four cups of liquid. Pour this
liquid onto the rice, stir and cover.
for about 20 minutes or until the rice is fluffy and
fairly dry. Check the rice from time to time to make
sure the pot has not boiled dry.
the rice is cooking, flake the fish and roughly chop
the eggs. Fold these two ingredients into the rice
with the cream and parsley. Finish off by stirring
in the remaining butter and season to taste.
The North East of Scotland Fisheries Development Partnership