SW recipe: Smoked Haddock & Sea Bass Kedgeree


  • Frylight
  • 450 g basmati rice uncooked
  • 1 onion diced
  • 1 tsp mild curry powder
  • 1/4 tsp turmeric
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cinnamon
  • 2 bay leaves
  • 1 litre stock of your choice
  • 280 g smoked haddock *Or 500g of smoked haddock alone
  • 220 g sea bass
  • 3 eggs left whole
  • fresh mint
  • 1 lemon quartered
  • 1/2 tsp salt
  • 100 g mushrooms sliced
  • 100 g frozen peas


    • Spray a large saucepan with frylight and gently saute the onions until tender.
    • Stir in all the dry herbs and spices, including the bay leaves and fry for a further minute, ensuring everything has a good coating.
    • Add the uncooked rice along with the stock, mushroom and peas and bring to a boil while stirring to ensure nothing is catching at the bottom.
    • Lower the heat to a gentle simmer and place a lid on top of the saucepan and cook for 12 minutes.
    • While that’s cooking, in another large saucepan, bring fresh water to the boil and add the fish and eggs (in their shells) and boil for 4 minutes, then remove the fish and set aside (but keep the eggs in to cook for another 4 minutes).
    • Flake the fish in to large chunks with two forks, discarding any skin and bones and add to the kedgeree.
    • Once the eggs are cooked, run under a cold tap and remove the shells and cut in to quarters before adding to the rice.
    • Finally, serve with twists of lemon and a sprinkle of fresh mint (or whatever fresh herbs you fancy).

    credits: tastefullyvikkie.com

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