Nif's London Kedgeree
- Reviews 1
Ready In: 30 mins
Serves: 4
Ingredients
- 1 cup uncooked basmati rice
- 1 pinch saffron
- 8 eggs
- 8 ounces haddock (you can buy smoked if you prefer) or 8 ounces other white fish (you can buy smoked if you prefer)
- 1 bay leaf
- 2 cups milk, approximately
- 2 tablespoons butter
- 6 green onions, chopped
- 1⁄2 cup green peas
- salt and pepper
- 1 cup low-fat plain yogurt
Directions
- Rinse rice and prepare according to package directions. Drain, and set aside.
- Place the haddock in a small skillet with the bay leaf. Pour in enough milk just to cover the fish. Bring to a simmer over medium heat, and cook gently until fish flakes. Remove fish from the pan, flake into large chunks with a fork, and set aside. Discard milk and bay leaf.
- Poach the eggs - if you need a recipe, see Nif's Perfect Poached Egg, Recipe #356778.
- In the meantime, melt butter in a skillet over medium-high heat; add the peas and onions. Fry for a couple of minutes, then add the cooked rice, continuing to stir. Season with salt and pepper, to taste. Heat through and divide between 4 plates.
- Divide rice between 4 plates. Top each dish with fish, then 2 poached eggs and serve with yogurt. Not everyone likes plain yogurt, but it really tastes great with this dish.
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