You will need
Smoked haddock fillet 30g
Dry white wine 120ml
Shallots 4, finely diced
Garlic 2 cloves
Cardamom 1 pod
Cinnamon 1 stick
Basmati rice 100g
Fish stock 500ml
Chives 1 tsp
Curry paste 1 tsp
Hake fillets 2
Baby carrot, leek and turnip 2 of each
White wine vinegar splash of
Oil for cooking
Coriander for garnish
Salt and pepper
- Poach the haddock in the white wine and cream. Remove the haddock when cooked and flake, reserving the cooking liquid.
- To make the kedgeree, melt the butter in a pan, add the shallots and a clove of garlic and cook on a low heat until soft. Stir in the cardamom, cumin, turmeric and cinnamon. Cook for a further minute.
- Add the rice and stir, then add the stock and cook for approximately 6-8 minutes. When the rice is cooked, add the flaked poached haddock and chives.
- For the curry cream, fry the onion and remaining garlic clove for approximately 3 minutes , then add the curry paste and the reserved cream and wine mix. Reduce until thickened and season with salt and pepper.
- Heat some oil in a pan and place the hake fillets skin side down, and cook for approximately 2 minutes until the skin is crisp. Turn and cook for another 2 minutes.
- Steam the baby vegetables until al dente.
- Poach the egg in a pan of boiling water with a splash of white wine vinegar and salt.
- To serve, press the kedgeree into a circle mould. Place the hake fillet on the kedgeree and top with a poached egg. Surround with the vegetables, pour over the curried cream and top with fresh coriander.