Grilled salmon and smoked haddock Kedgeree
This is a classic dish with a twist, we’ve made it more like an Italian risotto and packed it full of ginger and lemon!
600g undyed smoked haddock fillet (skinless and boneless)
1 pint of whole milk
2 fresh bay leaves
1 large white onion finely diced
2 garlic cloves, peeled and finely chopped
1 red chilli finely diced
1 thumb-sized piece of fresh ginger, finely grated
2 tbsp curry power
1 tbsp ground turmeric
250g paella or risotto rice
250ml of white wine
3 free range eggs
600g fresh salmon fillet
Juice and zest of a lemon
1 bunch of roughly chopped coriander
Place the milk, smoked haddock and bay leaves in a heavy bottom pan. Gently poach on a low heat for 5 mins or until just done, then remove from the heat and allow to cool.
In another large heavy bottomed pan sauté the chopped onions, garlic, chilli and ginger until softened. Add the curry powder and turmeric and cook out for a few minutes.
Next add the rice, and again cook for a few minutes until the rice is coated with all the spices. Add the white wine and stir until absorbed
Remove the smoked haddock from the milk and set aside.
Gradually add the milk to the rice one ladle full at a time, stirring continually.
Keep the heat at a low level, so the rice absorbs the milk as it cooks.
Once ¾ of the milk has been used, and the rice is nearly cooked, remove from the heat and set aside.
Next cook your 3 free range eggs. You want them to be soft inside, so bring the water to a boil first, then gently add in the eggs. Cook them for 5 mins, then remove from the water and allow to cool slightly before peeling.
Whilst the eggs are cooking cut the salmon into 6 portions. Lightly griddle the fish on both sides for a few minutes. Don’t overcook the salmon! It’s best served underdone.
Now bring it all together….
Return the rice to the heat add the remaining milk and cook over a low heat until the rice is soft. It should be the constancy of risotto, you can add a little water if the rice mixture is too thick.
When the rice is cooked add the diced butter, lemon zest, and the poached haddock. Gently stir in the fish trying not to break it up too much. Add the fresh coriander and lemon juice.
Next plate up the cooked rice, and place the salmon on top. Break open the soft boiled eggs and place next to fish.
Finish with a drizzle of chilli oil or flakes and a coriander sprig.