United Kingdom
Kedgeree (Rice and Smoked Fish), prepared with Basmati or long-grain white rice (see notes), decent quality low-sodium chicken stock, bay leaf.
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Measuring cups and spoons · Kitchen knife · Cutting board · Cooking pot
5 clear steps
Cook the rice with the bay leaf and the amount of stock directed for your rice; reserve remaining stock for the fish if needed. Separately poach the smoked haddock in simmering water or stock until it reaches 63°C / 145°F. Discard the bay leaf and fluff the cooked rice.
Remove the haddock, and flake with forks to get rid of every last trace of bone. Place the haddock back with the rice.
Sauté the shallots in excess butter until light brown. Add the garlic, and cook for 1 minute more, making sure to not brown it. Transfer mixture to the rice.
Add the eggs, mustard, parsley, pepper, curry powder, and enough cream to make everything just slightly creamy. Mix it all up, gently and thoroughly (chopsticks are perfect for this). Season with salt to taste.
Serve immediately. Refrigerate leftovers promptly in shallow containers within 2 hours and reheat to 74°C / 165°F.
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