Home Recipes Smoked Haddock Kedgeree with Basmati & Wild Rice

Smoked Haddock Kedgeree with Basmati & Wild Rice

  • Medium
  • Serves 2

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



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.

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