British Kedgeree with Smoked Haddock

Method

1. 1

   Prep the ingredients

   On a cutting board, cut the haddock fillet into large pieces, rinse the white rice, finely dice the onion, chop the parsley, and cut the lemon into wedges.
2. 2

   Cook the rice

   Combine white rice and chicken broth in a medium saucepan, bring to a boil over high heat, then cover and simmer over low heat.

   18 min

   Tip: Keep the lid on while the rice simmers for even cooking.

3. 3

   Boil the eggs

   Place the egg in a small pot, cover with water, and simmer over medium heat until hard-cooked; cool under cold running water and peel.

   12 min

   Tip: Cool the eggs promptly to make peeling easier.

4. 4

   Flake the haddock

   Soften the onion in butter in a large skillet over medium heat, stir in curry powder and green pea, then add haddock fillet with 1/2 tsp salt and a few grinds of black pepper; cook gently.

   12 min

   Tip: Turn the fish gently to keep the pieces intact.

5. 5

   Fold and finish

   Fold the cooked white rice and chopped parsley through the skillet gently; quarter the peeled egg and arrange on top with lemon wedges.

   4 min
6. 6

   Taste and serve

   Taste the rice, adjust with salt and black pepper if needed, and serve with lemon wedges for squeezing.