Riz épicé au haddock (kedgeree)

Ingrédients

• 200 g smoked haddock
• 300 ml semi skimmed milk
• 200 g basmati rice
• 250 ml water
• 1 tbsp sunflower oil
• 1/2 onion (diced)
• 1/2 tsp tumeric
• 3/4 tsp mild curry powder
• 3/4 tsp sea salt
• 20 g unsalted butter
• pinch black pepper
• 1 tbsp sunflower oil
• 2 eggs
• 1 tbsp fresh parsley

Préparation

1. 1

   Add 200g smoked haddock to a small pan and add 300ml semi skimmed milk or until the milk is nearly covering the fish

2. 2

   Put the pan on a low heat and leave to very gently simmer for 8-10 minutes until the fish is white all the way through

3. 3

   Drain the fish through a sieve making sure you reserve the milk. Put the fish back in the pan with the lid on to keep it warm

4. 4

   Add 200g basmati rice to a saucepan along with 200ml of the reserved fish poaching milk, 250ml water and a pinch of salt

5. 5

   Bring the rice to a boil over a medium/high heat. Once it has come to the boil, reduce the temperature to the lowest setting, put the lid on and leave to cook for 10 minutes

6. 6

   After 10 minutes, turn the heat off and keep the lid on - don't lift the lid. Leave for 10 minutes before forking through

7. 7

   While the rice is finishing cooking, flake the haddock into large pieces checking for any bones

8. 8

   Finely dice ½ onion. Add 1 tbsp sunflower oil to a pan on a medium heat. Add the onion and cook for a couple of minutes until it is starting to soften

9. 9

   Add ½ tsp tumeric, ¾ tsp mild curry powder, ¾ tsp sea salt and 20g unsalted butter to the onions and stir until the onions are completely coated

10. 10

    Add the cooked rice and flaked haddock to the pan along with a pinch of black pepper and stir through gently to get everything incorporated without breaking up the fish too much. Leave on a low heat

11. 11

    Add 1 tbsp sunflower oil to a frying pan and cook 2 eggs to your liking

12. 12

    Serve the rice scattered with fresh parsley and topped with a fried egg