HADDOCK KEDGEREE
HADDOCK KEDGEREE
SHORT DESCRIPTION
Cape Haddock adds just the right smoky flavour to this dish, traditionally made from curried rice, smoked fish, boiled eggs, parsley, and lemon juice.
Serves 4
INGREDIENTS
2 - 3 x I&J Haddock Medallions, poached in milk
2 Tbsp (30 ml) butter
100 ml chopped onion
1 cup (250 ml) Basmati rice, washed and drained
1 Tbsp (15 ml) garam masala
7.5 ml turmeric powder
600 ml chicken stock
1 tsp (5 ml) chopped fresh parsley
1 tsp (5 ml) lemon juice
3 large soft-boiled eggs, shelled and halved
METHOD
1.
Heat the butter in a pan.
Heat the butter in a pan.
2.
Sauté the onion. Add the rice, garam masala and turmeric and stir through to combine.
Sauté the onion. Add the rice, garam masala and turmeric and stir through to combine.
3.
Add the stock and cover with a lid. Simmer for 15 minutes or until the rice is cooked.
Add the stock and cover with a lid. Simmer for 15 minutes or until the rice is cooked.
4.
Season with salt, pepper and lemon juice. Stir through the parsley.
Season with salt, pepper and lemon juice. Stir through the parsley.
5.
Stir through the cooked I&J Haddock Medallions, allowing them to break slightly.
Stir through the cooked I&J Haddock Medallions, allowing them to break slightly.
6.
Serve topped with the boiled eggs and with lemon wedges on the side.
Serve topped with the boiled eggs and with lemon wedges on the side.
SHORT DESCRIPTION
Cape Haddock adds just the right smoky flavour to this dish, traditionally made from curried rice, smoked fish, boiled eggs, parsley, and lemon juice.
INGREDIENTS
2 - 3 x I&J Haddock Medallions, poached in milk
2 Tbsp (30 ml) butter
100 ml chopped onion
1 cup (250 ml) Basmati rice, washed and drained
1 Tbsp (15 ml) garam masala
7.5 ml turmeric powder
600 ml chicken stock
1 tsp (5 ml) chopped fresh parsley
1 tsp (5 ml) lemon juice
3 large soft-boiled eggs, shelled and halved
