800g smoked haddock fillets
1 brown onion, sliced in half
A bay leaf
1 clove of garlic, sliced in half
1 tbsp butter
1 brown onion, finely diced
1 heaped tsp of NoMU Indian Rub
1 cup of long grain white rice
3 cups of the poaching liquid
3 soft boiled eggs
15g chopped Italian flat leaf parsley
Juice of one lemon
Another knob of butter
1 tsp NoMU Masala Rub
NoMU Just Salt
NoMU Just Pepper
Kedgeree
Place the haddock fillets in a source pan with the onion, garlic and bay leaf and fill with enough water to just cover the fillets. Bring up to a simmer and gently poach the fish until just cooked through. This will take about 15 minutes. Do not boil.
Reserve the warm poaching liquid and with a fork flake the haddock into nice generous pieces. Melt the butter in a deep non-stick frying pan and when it is foaming, cook the onion until almost translucent and then add the Indian Rub. When you can smell all the spices add the rice, making sure all the granules are coated in buttery spices. Add the warm poaching liquid and bring it up to a simmer. Cover the pan with a tight fitting lid and cook gently until the grains are tender.
When the rice is ready, add the flaked haddock, chopped parsley, lemon juice and for added richness the knob of butter. Sprinkle over the Masala Rub and give it a goof mix and season with salt and pepper. Spoon onto a warm platter and garnish with the soft boiled eggs.
Serves 4.
