Easy Sea Bass & Smoked Haddock Kedgeree Recipe
A fresh and hearty mixed fish kedergeee that makes a perfect breakfast.
Servings: 4 people
Calories: 640kcal
Ingredients
- Frylight
- 450 g basmati rice uncooked
- 1 onion diced
- 1 teaspoon mild curry powder
- ¼ teaspoon turmeric
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- 2 bay leaves
- 1 litre stock of your choice
- 280 g smoked haddock *Or 500g of smoked haddock alone
- 220 g sea bass
- 3 eggs left whole
- fresh mint
- 1 lemon quartered
- ½ teaspoon salt
- 100 g mushrooms sliced
- 100 g frozen peas
Instructions
- Spray a large saucepan with frylight and gently saute the onions until tender.
- Stir in all the dry herbs and spices, including the bay leaves and fry for a further minute, ensuring everything has a good coating.
- Add the uncooked rice along with the stock, mushroom and peas and bring to a boil while stirring to ensure nothing is catching at the bottom.
- Lower the heat to a gentle simmer and place a lid on top of the saucepan and cook for 12 minutes.
- While that's cooking, in another large saucepan, bring fresh water to the boil and add the fish and eggs (in their shells) and boil for 4 minutes, then remove the fish and set aside (but keep the eggs in to cook for another 4 minutes).
- Flake the fish in to large chunks with two forks, discarding any skin and bones and to the kedgeree.
- Once the eggs are cooked, run under a cold tap and remove the shells and cut in to quarters before adding to the rice.
- Finally, serve with twists of lemon and a sprinkle of fresh mint (or whatever fresh herbs you fancy).
Nutrition
Calories: 640kcal | Carbohydrates: 100g | Protein: 42g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 221mg | Sodium: 921mg | Potassium: 824mg | Fiber: 4g | Sugar: 4g | Vitamin A: 475IU | Vitamin C: 27mg | Calcium: 112mg | Iron: 4mg