Smoked Haddock Kedgeree With Duck Eggs And Samphire by Giffords Circus

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Smoked Haddock Kedgeree With Duck Eggs And Samphire

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Smoked Haddock Kedgeree With Duck Eggs And Samphire

British

Main

30 mins

Fish

Easy

Serves

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!

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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

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.
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.
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.
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.

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