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< Back to Recipes
Smoked Haddock Kedgeree With Duck Eggs And Samphire
Smoked Haddock Kedgeree With Duck Eggs And Samphire
British
Main
30 mins
Fish
Easy
Serves
6

Kedgeree was brought back from colonial India by Scottish troops, travelling from East to West with an abundance of new ingredients and exotic spices. Herbs, rice and spices combine so well with the native flavours of smoked haddock and parsley, and lemons from Europe. We’ve taken this version slightly further east than Scotland!

Extracted from Giffords Circus Cookbook: Recipes & Stories from a Magical Circus Restaurant by Nell Gifford and Ols Halas (Hardie Grant, £27) Photography: David Loftus

Recipe courtesy of
Ingredients
  • 400-ml tin of light coconut milk
  • 1 tbsp garam masala
  • 1 tsp ground turmeric
  • 1 side (500g) natural smoked haddock fillet, skinned
  • 200g samphire
  • 300g basmati rice, rinsed
  • peanut oil, for deep frying
  • 2 shallots, thinly sliced into rings
  • handful of parsley leaves
  • 6 soft-boiled duck eggs,shelled and halved
  • 3–4 radishes, thinly sliced
  • lemon wedges, to serve
Method
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Method
  1. In a saucepan, mix the coconut milk with the spices and 200ml water and bring to a rolling simmer. Add the haddock and cook for about 6–7 minutes or until it just starts to flake, then remove from the pan and set aside until needed. Add the samphire and blanch for 3 minutes before removing and setting aside with the haddock.
  2. Add the rice to the pan, cover with a lid and simmer for 10 minutes until cooked through. Remove from the heat but leave the lid on for 5 minutes, so the rice steams and goes fluffy.
  3. Add a good amount of peanut oil in a heavy-based frying pan over high heat, then fry the shallots, stirring vigorously until golden. Throw in the parsley leaves just before the shallots are ready to come out and then drain on some kitchen paper.
  4. Stir the haddock and samphire into the rice and gently warm through over low heat. Spoon onto plates and top with the duck eggs, radishes, crispy shallots and parsley. Serve with lemon wedges.

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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