Kedgeree

Kedgeree is a classic English Victorian breakfast; it is a mixture of seasoned rice, cooked smoked fish, and eggs. The dish is somewhat hearty for early morning, easily feeds a crowd of hungry people, and is ideal for brunch.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 300 g Rice, white, long grain

  • 500 g Fish, salmon, smoked

  • 1 piece Onion, raw

  • 100 g Butter, unsalted

  • 1 teaspoon Spices, curry powder

  • 5 pieces Egg, fresh

  • 1 handful Parsley, fresh

  • 2 spoons Juice, lemon

  • 0.5 teaspoons Salt, table

  • 2 pinch Spices, pepper, white

Steps

  1. In a small pot, bring 6 dl of water to a boil. Place the haddock fillets into the boiling water, reduce the heat, and cover the pot. Simmer over moderate heat for 8 to 10 minutes. Drain the liquid into a bowl and keep the fish warm.

  2. Peel, wash, and chop the onion. In a larger pot, melt 50 g of butter and sauté the onion until translucent. Add the curry powder and quickly fry, then add the rice and the water left from cooking the fish. Stir and wait for the liquid to boil. Then reduce the heat, cover the pot with a lid, and cook for 15 minutes until the water is absorbed and the rice is tender.

  3. While the rice is cooking, prepare the eggs and haddock. Place the eggs in a pot and add enough cold water to cover them completely. Then bring the pot to a boil. Remove the pot from the heat and let the eggs sit in the water for exactly 8 minutes. Cool the eggs under cold water and peel them. Remove the skin and any bones from the haddock, and flake the meat into larger pieces with a fork. Transfer the cooked rice to a large bowl and gently mix in the fish.

  4. Add most of the parsley, lemon juice, and the remaining butter cut into pieces. Stir so that the butter and parsley are evenly distributed. Season the dish to taste with salt and pepper. Garnish the dish with halved hard-boiled eggs, sprinkle with the remaining parsley, and serve.

Nutrition Information (Per 100g)

  • Calories: 324.21 kcal
  • Fat: 18.77 g
    • Saturated Fat: 6.52 g
  • Carbohydrates: 17.84 g
    • Sugars: 0.29 g
  • Protein: 18.55 g
  • Fiber: 0.36 g