How To Make Creamy Smoked Haddock & Saffron Kedgeree
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Serves:
Ingredients
- 300g smoked haddock fillets
- 250g basmati rice
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 tsp turmeric powder
- 1/2 tsp saffron strands
- 500ml vegetable stock
- 150ml double cream
- 2 hard-boiled eggs, chopped
- 2 tbsp chopped fresh parsley
- Salt and pepper to taste
- Lemon wedges for serving
Instructions
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Place the smoked haddock fillets in a pan and cover with water. Bring to a boil and simmer for 5 minutes until cooked. Remove from the pan and flake into large pieces.
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Rinse the basmati rice under cold water until the water runs clear. In a separate pan, heat some oil and cook the onion and garlic until softened.
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Add the turmeric powder and saffron strands to the pan and cook for another minute. Add the rice and stir to coat in the spices.
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Pour in the vegetable stock and bring to a boil. Reduce the heat, cover, and simmer for 15 minutes until the rice is cooked and the liquid has been absorbed.
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Stir in the double cream and flaked smoked haddock. Cook for another 2-3 minutes until heated through. Season with salt and pepper to taste.
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Serve the creamy smoked haddock kedgeree topped with chopped hard-boiled eggs and fresh parsley. Serve with lemon wedges on the side.
Nutrition
- Calories : 450kcal
- Total Fat : 18g
- Saturated Fat : 10g
- Cholesterol : 200mg
- Sodium : 800mg
- Total Carbohydrates : 45g
- Dietary Fiber : 2g
- Sugar : 2g
- Protein : 25g
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