Page 66 - 201415_TOH_Cookbook

KEDGEREE
JONES FAMILY, RIDGEWOOD, NJ
INGREDIENTS
Serves 4 to 6
2 large eggs 1 1/2 pounds smoked haddock fillets 2 bay leaves 8 ounces brown basmati rice 2 lemons 1/2 cup (1 stick) butter,
preferably organic 1 large onion, finely chopped 1 garlic clove, finely chopped 2 heaping teaspoons curry powder 2 generous handfuls cilantro,
coarsely chopped 1 1/2 cups frozen peas, steamed Freshly ground black pepper Salt, if needed
“This recipe originates from my Scottish mother and grandmother and from India. It is popular in England and is eaten every Christmas morning by the royal family. It is delicious for breakfast, lunch or dinner. It is not an expensive meal, and it’s packed with protein, especially when cooked with brown rice.” Victoria Jones
PREPARATION
1. Put the eggs in a small pot and cov- er with water. Bring the pot to a boil and cook for 10 minutes. Remove the eggs from the water and place in ice water to stop the cooking process. Peel the eggs and cut into wedges.
2. Put the haddock in a saucepan or skillet and cover with water. Add the bay leaves and bring to a boil. Lower to a simmer, cover and cook until the fish is cooked through, about 5 minutes. Remove the fish from the pan. Remove and discard the skin and flake the fish into chunks.
3. In a pot of boiling, salted water, cook the rice until cooked through. Drain in a fine-mesh sieve and run cold water over the rice to stop the cooking process.
4. Juice 1 lemon. Cut the remaining lemon into wedges.
5. In a saucepan over low heat, melt the butter. Add the onion and garlic and cook, without coloring, for 5 minutes. Stir in the curry powder and cook for a couple of minutes more. Stir in the lemon juice. Gently stir in the fish and rice and cook
to heat through. Stir in the eggs, cilantro and peas.
6. Season with pepper. Taste before adding salt (the fish may already have enough salt). Serve with lem- on wedges on the side.
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