Gluten Free Smoked Haddock Kedgeree
INGREDIENTS
  • Cooking Time: 20 minutes
  • Servings: 4
  • Preparation Time: 10 minutes
  • 175 g long grain rice
  • 450 smoked haddock
  • 2 eggs, hard boiled and shelled
  • 40 g butter
  • 1/4 tsp cayenne pepper or to taste
DIRECTIONS
  1. Place rice in a sieve and rinse until water runs clear. Cook as instructions on packet or until tender. Drain and rinse under cold water
  2. Meanwhile, put fish in a large frying pan with just enough water to cover, bring to simmering point and simmer for 10-15 minutes until tender. Drain, skin and flake fish, looking for bones. You can leave the skin on if it doesn't bother you.
  3. Chop one egg and slice the other into rings. Melt butter in a pan, add cooked rice, fish, chopped egg, salt and cayenne pepper to taste. Stir over a medium heat for 5 minutes or until hot. Serve with sliced egg on top.
RECIPE BACKSTORY
Usually I cook a recipe twice before adding it to Bakespace, however this recipe was an instant hit for me. I had some frozen fish fillets in the freezer, 1 plaice, 1 smoked kipper and 1 haddock, so just used these. I brought all of them cheaply when reduced. Do check if you do this that they can be frozen as some have already been frozen. I also sieved the fish water and have frozen it to use as fish stock next time i cook with fish. What i loved about this was the quick and easy preparation and the delicious taste. I did find the portion sizes a bit small however. I adapted this recipe from a book called "Gluten Free and Easy by Good Housekeeping. I reduced the fat content amongst other things. if you are not that confident with gluten free, this would be a very good book to start with and it has some useful tips on Coeliac disease at the front.