Smoked Haddock Kedgeree 🥚

Méthode

1. 1

   Boil the eggs for 6 minutes, cool, peel and quarter them — the classic set is soft, never chalky.

2. 2

   Poach the haddock in milk and water until it flakes at a touch; save the liquor.

3. 3

   Rinse the rice, then simmer in the strained fish liquor with turmeric or curry powder until tender and yellow.

4. 4

   Melt butter in a wide pan, sweat the onion soft, then stir in the drained rice to coat it golden.

5. 5

   Fold in the flaked fish gently, keeping the flakes whole; loosen with a knob of butter.

6. 6

   Squeeze over lemon, shower parsley, and mound onto a warm plate under the egg quarters.