Name: Creamy smoked haddock & saffron kedgeree
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 0
Cuisine: British
Ingredients: 300g basmati rice; 50g butter; 3 hard-boiled eggs shelled and halved; 200ml double cream; 500g naturally smoked haddock skin removed; 100ml white wine; 1tsp cayenne pepper; pinch saffron strands; 1 tbsp mild curry powder; freshly grated nutmeg; small handful flat-leaf parsley chopped; 1 lemon cut into wedges, to serve

Home
Recipes
Creamy smoked haddock & saffron kedgeree

Creamy smoked haddock & saffron kedgeree

James Martin

Save recipe

Serves 6

Easy

Prep: 15 mins

Cook: 25 mins

A star rating of 4.7 out of 5.6 ratingsRate

loading...

Use good quality un-dyed fish in this creamy brunch rice pot with hard boiled eggs and saffron

Gluten-free

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Squash, sage & gruyère frittata

A star rating of 3.8 out of 5.11 ratings

Ingredients

Nutrition

Units:

MetricUS

300g basmati rice
50g butter
3 hard-boiled eggs

shelled and halved
200ml double cream
500g naturally smoked haddock

skin removed
100ml white wine
1tsp cayenne pepper
pinch saffron

strands
1 tbsp mild curry powder
freshly grated nutmeg
small handful flat-leaf parsley

chopped
1 lemon

cut into wedges, to serve

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal424
fat30g
saturates16g
carbs17g
sugars2g
fibre1g
protein22g
salt2.15g

Method

step 1

Cook basmati rice, leave to cool. Heat oven to 160C/140C fan/gas 3. Grease a large ovenproof dish with some of the butter. Push the egg yolks through a sieve and roughly chop the whites.
step 2

Gently heat the cream in a frying pan until just below boiling point, then add the fish. Cover and poach for 4 mins. Place the wine in a pan with the saffron and warm to infuse. In a large bowl, mix together the rice, cayenne, curry powder, nutmeg, seasoning, chopped egg whites and saffron-infused wine. Lift the fish out of the cream and flake into the bowl – removing any bones as you find them. Scrape in the cream and gently mix together once more.
step 3

Tip everything into the buttered dish and dot the top with the remaining butter. Bake to heat through for 20 mins, then serve scattered with the parsley and sieved egg yolk, with lemon wedges on the side.

Recipe from Good Food magazine, December 2009

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.7 out of 5.6 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now