More about "fried haddock recipes"
EASY SMOKED HADDOCK KEDGEREE | SAINSBURY'S RECIPES
Celebrating the joyous union of flaky fish and boiled eggs, Emma Franklin's classic smoked haddock kedgeree from Sainsbury's magazine is just as good for lunch or supper as it is for brunch
Provided by Emma Franklin
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 4
Number Of Ingredients 12
Steps:
Put the eggs in a small pan, fill with boiling water, then cover and boil for 7 minutes. Drain the eggs and place in a bowl of cold water.
Put the haddock and bay leaf in a shallow pan and cover with cold water. Cover and simmer gently for 8-10 minutes until the fish flakes easily. Meanwhile, melt the butter and oil in a pan and cook the onion for 8-10 minutes until softened. Stir in the rice and curry powder; cook for 2 minutes.
Put the fish on a plate. Pour 600ml of the poaching liquid over the rice, add a pinch of salt, cover and cook on a low heat for 8 minutes until the rice is almost tender. Peel and quarter the eggs and flake the fish into chunks.
Add the peas to the rice and cook together for a further 4-5 minutes. Gently stir in the fish, most of the parsley and the cream. Season to taste and serve topped with the eggs, the remaining parsley and the lemon wedges.
Nutrition Facts : Calories 470 calories, FatContent 20.3 grams, SaturatedFatContent 10.7 grams, SugarContent 3.1 grams, SodiumContent 1800.0 milligrams salt, CarbohydrateContent 44.2 grams, FiberContent 4.0 grams, ProteinContent 25.7 grams
13 HADDOCK RECIPES THAT ARE PACKED WITH FLAVOR
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