Kedgeree is originally a dish from India, and consists of rice and fish (most of the time smoked haddock), hardboiled eggs, currypowder and parsley. Its probably not everybody’s cup of tea, but I love this dish.
- 1 cauliflower head, shredded/grated
- 1-2 tsp tumeric
- 1-2 smoked haddoc fillets
- 2 bayleafs
- whole black peppercorns
- 4 eggs, hardboiled and chopped
- 2 shallots, finely chopped
- 1 tsp currypowder
- a little double cream
- 1 red chili, deseeded and finely chopped (optional)
- a few spoons of natural yoghurt (optional)
- 1 shallot, finely chopped
- 1 clove of garlic, pressed
- 1 tsp curry powder
- 100 ml cooking liquid from the fish
- 70 ml white wine
- a bunch of flat-leaf parsley, leaves and stalks separated, leaves finely chopped
- 2 tbsp double cream
Stir fry the shredded cauliflower in a wok, on high heat, in a little bit of vegetable oil. Season with salt and pepper, and stir in the tumeric. Stir fry for another few minutes, until the cauliflower is golden brown and tender. Set aside.
Place the smoked haddock fillets in a pan, and pour over milk until they are covered. Add bay leaves and whole black pepper. Poach the fish for appr 3-4 minutes. Remove from the milk, and once cooled down, remove skin and bones, and flake the fish into smaller pieces. Sieve the cooking liquid and reserve 100 ml for the dressing.
Make the dressing by sauteing shallot, garlic and curry in a little oil, until the onion is soft, but not brown. Add the reserved cooking liquid from the fish, white wine and parsley stalks. Bring to the boil and let it cook until it is reduced by two thirds. Add cream, and cook further in for a few minutes. Sieve the dressing, and add the finely chopped parsley leaves. Set aside.
Put the cauliflower in a bowl, add the flaked smoked haddock, hardboiled eggs, shallots and curry powder, and mix well. Season with salt and pepper. Pour over the dressing and mix again.
Serve in deep plates, and sprinkle over the red chili and a dash of yoghurt, if using.