The Victorians adopted this Indian dish for their gargantuan breakfasts, whose descendant, brunch, is now the ideal time to eat kedgeree.
ingredients
serves 4
1/2 cup long grain and wild rice mixture
1/2 pound fresh haddock
1/2 pound smoked haddock
2 eggs, size 2, hard-boiled and shelled
5 level tablespoons Greek yoghurt
1 level tablespoon chopped fresh parsley
Freshly ground black pepper
method
1. Cook the rice and set it to one side.
2. Meanwhile, put the fresh and the smoked haddock into separate pans, cover with water and bring to the boil. Cover and simmer for about 10 minutes, until the flesh flakes easily. Drain the haddock, remove the skin and bones and break the flesh into large flakes.
3. Cut the hard-boiled eggs in half. Take out and sieve the yolks, then set aside. Roughly chop up the egg whites.
4. Mix the rice, fish, egg whites, yoghurt and parsley in a large saucepan, and season with pepper. Heat gently for 2 - 3 minutes, stirring until hot all through. Turn the kedgeree onto a warmed serving dish and scatter the egg yolk over the top.
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more information
Instead of adding parsley, you can add 1/2 level teaspoon of curry powder to the kedgeree just before heating it through.
