Our Recipe For
Smoked Haddock Kedgeree with Poached Egg
Back in the day when handsome Victorian breakfasts were laid out on handsome Victorian sideboards by handsome Victorians, Kedgeree was a typical breakfast dish. It’s one of our favourites at Balans Soho Society and like many of the things we love to eat, we’re not fussed when we have it as long as we do…
480g undyed smoked haddock fillet
2 bay leaves
200g basmati rice
4 free-range eggs
1 tbsp sunflower oil
1 medium onion, finely chopped
1 heaped tbsp madras curry powder
3 tbsp chopped fresh parsley
Juice of half a lemon
Salt and freshly ground black pepper
- Place the haddock in a large frying pan, with the skin-side up. Pour over 500ml water, add the bay leaves and bring the water to a gentle simmer. Cook the fish for 8-10 minutes until it’s just done and begins to easily flake apart. Set a colander over a bowl, drain the fish, reserving the cooking liquor. Discard the bay leaves.
- Pour the cooking liquor into a medium saucepan and stir in the rice. Cover with a lid and bring to the boil. Reduce the heat and simmer the rice very gently for 10 minutes. Turn off the heat and leave the rice covered for another 3-5 minutes to absorb all the fish liquor.
- While the rice is cooking, bring some water to the boil in a medium sized pan. Cook the peas in a small pan of boiling water and then drain.
- Melt the butter together with the oil in a large pan and cook the onion until soft. Add the curry powder and cook for another 3 minutes, stirring constantly. Put the cooked rice into the pan and stir everything together. Add the peas, parsley and season well with salt and freshly ground pepper.
- Poach the eggs by bringing a pan of water to a steady simmer. Add a small dash of vinegar. Crack the eggs individually into a ramekin or cup. Create a gentle whirlpool in the water to help the egg white wrap around the yolk. Carefully tip the egg into the water, white first. Leave to cook for 3 minutes. Remove with a slotted spoon and drain on to kitchen paper.
- Place the rice mixture into serving bowls, place the smoked haddock and poached egg on top and garnish with a few micro-herbs.