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SMOKED HADDOCK KEDGEREE

Smoked haddock kedgereetested
SMOKED HADDOCK KEDGEREE
50g butter
1 onion chopped
1tsp turmeric
2 pieces cardamom bruised
2 pieces stick cinnamon
2 fresh bay leaves
450g basmati rice
1 litre of chicken or fish stock
750g of smoked haddock fillet
3 eggs, boiled
3 tsp parsley
Lemon cut into wedges for garnishing

Melt butter and add onions till soft, add spices and rice with stock.
Cook for 12 minutes covered!
Steam fish for 4 minutes, remove skin and flake into the rice dish.
Add boiled eggs, and parsley cook through gently and serve with lemon wedges!

RECIPE AND PHOTO: Gail Lynn Daniels Joshi