Kedgeree with Skipper's Choice smoked haddock and Mara seaweed
 
Preparation time
Cooking time
Total time
 
You should make more than you need of this simple, filling dish as its leftovers have a lot of potential to be an excellent lunch. Just make sure you have everything prepped so you can multi-task the cooking!
Author:
Recipe type: Main course
Cuisine: British
Serves: 4
Ingredients
  • 2 fillets smoked haddock
  • 150ml milk
  • 250g frozen peas
  • 2 cups white or basmati rice
  • 1 small white onion
  • 1 small leek
  • 1 tbsp curry powder
  • 1tbsp Mara Seaweed Shony
  • 3 large eggs
  • Kedgeree with Skipper's Choice with smoked haddock and Mara seaweed

    Kedgeree with Skipper's Choice with smoked haddock and Mara seaweed

Instructions
  1. Finely slice the onion and leek and gently fry them.
  2. Pour the milk into a large, deep frying pan and bring up to room temperature on a low heat. Place the fish fillets in to the milk and sprinkle the seaweed on top. Poach on medium heat for 10-15 mins depending on the thickness of the fish.
  3. Kedgeree with Skipper's Choice with Mara seaweed

    Kedgeree with Skipper's Choice with Mara seaweed

  4. Meanwhile, put the rice on to boil and simultaneously boil the eggs to your liking, but ideally not too runny. Once cooked, rinse the eggs under cold water and peel as soon as you're able to.
  5. Combine the rice and veg in a big mixing bowl and add the frozen peas. The heat of the veg and rice should defrost them without reducing them to mush. Stir together with the curry powder.
  6. Break the fish into chunks and chop the eggs into similar sized pieces. Gently stir through the rice mixture. Add more seaweed, curry powder or black pepper to taste.
  7. Serve immediately or leave overnight for the flavours to come together.
  8. Kedgeree with Skipper's Choice smoke haddock

    Kedgeree

Recipe by Edinburgh Foody at https://www.edinburghfoody.com/2016/05/31/skippers-choice-fabulous-fish-feasts/