Smoked Haddock Kedgeree

Ingredients:

Four Smoked Haddock Fillets 
A lemon
Two Eggs
Bunch of chopped parsley
300g Basmati Rice
1 Tblsp Olive Oil
2 Tspn Turmeric
¼ Pint Single Cream
1oz Butter 

Method:

1.     Put the Haddock fillets in a pan of cold water (fish should be covered). 

2.     Bring the pan of water to the boil. when a foam appears on the top of the water remove from   the heat, put the haddock fillets to one side on a plate, keep the fish stock. 

3.     Put the two eggs into a pan of boiling water and cook for 10 minutes, peel both eggs when     done. This can be done in parallel. 

4.     Add the olive oil to a pan and gently heat the uncooked rice, do not let it fry

5.     Add the fish stock to the rice and bring to the boil, approx twice the volume of the rice.

6.     Add the chopped parsley and turmeric to the rice.

7.     Allow the rice to simmer for the required time, when done drain off any excess water

8.     Reduce the heat and stir in the haddock, then remove from the heat.

9.     Roughly chop one egg and stir into the Kedgeree with the cream + butter

10.   Quarter the other egg length ways. 

11.   Put the kedgeree into a serving bowl and place the quartered egg on the top of the kedgeree. 

       We recommend Fairhills Semillon Sauvignon Blanc at £4.26 this zesty citrus wine complements the fish wonderfully.

       If you don't mind spending a little more try this Domaine Pierre de Prehy Chablis 2007 at £8.24 from Marks and Spencer