Smoked Haddock Kedgeree with Samphire April 25, 2017 by Smoked Haddock Kedgeree with Samphire Print recipe Print with main photo Print text only Serves 2-3 Prep time 10 minutes Cook time 30 minutes Total time 40 minutes Allergy Egg, Fish, Milk asdasdasdasd Breakfast, Lunch, Main Dish Misc Serve Hot Ingredients 150g Basamati Rice 30g Butter 100g Smoked Haddock 1 Banana Shallot (Peeled and finely sliced) 1 Leek (Trimmed, washed and finely sliced) 1 clove Garlic (crushed) 1 teaspoon Rapeseed Oil 1 heaped teaspoon Curry Powder 1 pinch Saffron strands (soaked in an egg cup of water) 50ml Milk 400ml Fish stock or water 2 Eggs 1 handful Flat leaf Parsley (Finely chopped) 1 handful Coriander (Finely chopped) 75g Samphire (Washed and trimmed if necessary.) 1 Lemon Directions Step 1 Pre-heat the oven to 200c. Melt the butter with the oil in a heavy oven-proof casserole. Step 2 Add the leeks and shallots and soften over a low heat for 2-3 minutes. Then add the garlic and continue for a further couple of minutes Step 3 Stir through the curry powder and the rice and continue to cook for a bare minute Step 4 Add all the water or stock and the saffron strands and bring the mixture to a gentle simmer. Cover and place in the oven Step 5 Put the eggs in a small pan, cover with cold water. Add a pinch of salt. Bring to the boil, then simmer gently for 10 minutes. Step 6 Put the haddock in a small frying pan, cover with milk and poach for 8 minutes. Strain the liquid and reserve. Put the fish to one side to keep warm Step 7 Drain the eggs and plunge into cold water. Peel and put to one side to keep warm Step 8 Take the rice out of the oven and check that it is cooked. If necessary add more liquid (the milk from poaching the haddock or a little boiling water). Step 9 Taste and season with pepper and a little salt. Stir through the chopped herbs and samphire. Flake the haddock into the mixture and fold through gently. Taste and add more salt and pepper if required. Step 10 Cut the eggs in half and use to garnish the dish. Serve with wedges of lemon.