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Smoked Haddock Kedgeree

(serves 4)

1 1/2 lbs Smoked Haddock (undyed if possible)
1 large Onion
1 tsp. Sunflower oil
8 oz. Long Grain Rice
1 tsp. Curry Powder
Salt and Black Pepper

In a large frying pan cover the smoked Haddock with water and bring to the boil.
Let it simmer for 5 mts then take off the heat and leave to cool.
Measure the stock and keep 3/4 pt. for the rice.
Take the skin off the fish and discard, flake the flesh into chunks and discard any bones you come across.
Chop the onion finely and fry in a non-stick pot in a tsp of sunflower oil for about 5 mts until soft.
Add the curry powder and the rice to the pan and when they are all mixed well together add the fish stock gradually.
When all the stock is in bring to the boil, reduce to a simmer, cover with a lid and simmer for 15 mts.
Add in the flaked fish and warm through for another 5 mts.
(Add a little more of the smoked haddock stock if it looks like drying out).
Serve with a quarter of lemon to squeeze over.

April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef