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Home > Recipes > Smoked Haddock Kedgeree with Basmati & Wild Rice

Smoked Haddock Kedgeree with Basmati & Wild Rice

Recipe created by Dez Turland, Group Development Chef, Brend Hotels

  • Medium
  • Serves 2




Haddock & Rice

  • 125g Tilda Easy Cook Basmati & Wild Rice
  • 250ml water
  • 1/2 tbsp turmeric
  • 1 star anise
  • 250g smoked haddock (natural)
  • 250ml milk
  • 1 shallot
  • 1 bay leaf
  • 2 cloves
  • Lemon zest

Curry Sauce

  • 250g double cream
  • 15g ginger, finely chopped
  • 1 shallot, finely chopped
  • 1/2 garlic clove
  • 50g Madras curry paste
  • 1/2 green chilli, finely chopped
  • 35ml rapeseed oil
  • 100ml water

Coconut Espuma

  • 200ml coconut milk
  • 50ml curry sauce (from above)
  • 50ml milk (from poached haddock)
  • 5g lecithin


  • 2 poached free range eggs
  • 60g cauliflower florets
  • 30g spinach. blanched and refreshed
  • 15g flaked almonds, roasted
  • 25g spring onions
  • 15g coriander, chopped
  • Micro coriander/coconut shavings


  1. For the Haddock & Rice - Bring the milk to the boil, studded with the shallot, cloves, bay and lemon zest, pour over the haddock, cling film tightly and leave for 45 minutes.

  2. Remove the haddock from the milk and pick into large pieces. Wash the rice until the water becomes clear.

  3. Add the rice to a pan with 250ml of water, the turmeric and star anise, cover and bring to the boil.

  4. Turn down and simmer for 20 minutes. Allow to stand for 5 minutes then spread out on a tray to cool.

  5. For the Curry Sauce - Cook the shallots, ginger and garlic in the oil until soft.

  6. Add the curry paste and chilli and cook out over a low heat for 5 minutes.

  7. Add 100ml of water and reduce by half.

  8. Add the double cream and simmer for 5 minutes then transfer to a blender and blitz until smooth.

  9. For the Coconut Espuma - Bring the coconut milk, milk and lecithin to the boil, add 50ml of the curry sauce and keep warm. When required foam with a blender.

  10. For the Garnish - Transfer the sauce to a pan and gently heat through. Add the rice and reheat.

  11. Fold in ¾ of the haddock and heat through. At the last minute add the remaining haddock, coriander, spring onions, spinach and cauliflower.

  12. Top with a poached egg and garnish with micro coriander, coconut shavings and almonds and finish by spooning the espuma over the kedgeree.