Outlaw’s kedgeree

111 Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 4

By Nathan Outlaw
From Saturday Kitchen

Ingredients

For the vegetable stock

  • 1 onion, finely chopped
  • 3 carrots, peeled and finely chopped
  • 3 sticks celery, finely chopped
  • 1 leek, trimmed, washed and finely chopped
  • 1 garlic clove, crushed
  • 5 white peppercorns
  • 1 star anise
  • 1 tsp fennel seeds
  • pinch sea salt
  • 250ml/9fl oz dry white wine
  • small sprig thyme
  • ½ handful parsley stalks

For the kedgeree

  • 200g/7oz smoked haddock, skinned, checked for pin bones and cut into 2cm/¾in pieces
  • 200g/7oz smoked mackerel, skinned and cut into 2cm/¾in pieces
  • 300g/10½oz basmati rice
  • splash sunflower oil
  • 50g/1¾oz unsalted butter
  • ½ white onion, finely chopped
  • 1 celery stick (de-stringed with a vegetable peeler), thinly sliced
  • 1 leek (white part only), well washed and thinly sliced
  • 1 carrot, peeled and cut into small dice
  • 700ml/1¼ pint vegetable stock (from above)
  • pinch saffron strands
  • ½ tsp curry powder
  • ½ tsp ground turmeric
  • 1 tbsp white wine vinegar
  • 4 free-range eggs
  • 2 tsp finely chopped fresh tarragon
  • 2 tsp finely chopped fresh mint
  • 2 tsp finely chopped fennel fronds or dill
  • sea salt and freshly ground black pepper
  • lemon wedges, to serve
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