Smoked Haddock Kedgeree, Quails Eggs and Curried Mayonnaise
Another month has come and gone, I have been rather slow with releasing recipes for the website. Rightfully so I have been reminded about the lack of ‘action’ by a few regular British Larder readers. There is a good reason for that though; I have been very busy writing The British Larder Cookbook. It’s has been on my list of goals to achieve in my lifetime and now I’m doing it. It’s been a humbling experience and one I’m enjoying every step of the way.
However even thought I’m writing the book life goes on here at the British Larder Suffolk. The weather has been good to us during the high season in comparison to last year, the snow has now only arrived and frankly we can do without the snow. It’s pretty and makes me look at life, country and county with different eyes but for business it’s pretty rubbish. Today it’s snowing outside and we have lost 40% of our bookings for this evening, it’s upsetting but we shall take it in our stride and get on with it in a true British fashion.
This has sparked my thoughts to revamp one of our favourite classics the Kedgeree. This time of the year there is a natural lack of seasonal foods and there is not much available to be creative with, changing seasons is never easy. We turn to our larder and with the delicious smoked haddock from a local smokehouse and a packet of risotto rice this delicious take on a traditional classic has emerged.
Technically it’s not a traditional kedgeree as the rice is using risotto rice instead of long grain rice and they are turned into balls and then fried, unlike the tradition, however the flavours are there, presented in a slighting different way. We serve this dish here at the British Larder as a pretty lunchtime starter or you could make this recipe at home, making the rice balls slightly bigger and serve it as a hearty lunch for two.
- 300g smoked haddock fillets
- 250ml milk
- 1 bay leaf
- 3 black peppercorns, crushed
- 1/2 teaspoon coriander seeds, crushed
- 1 tablespoon of unsalted butte
- 2 banana shallots, finely diced
- 2 teaspoon ras-al-hanout
- 1 teaspoon of mild curry powder
- 100g arborio or carnarolli risotto rice
- 125ml dry white wine
- 200ml fish stock
- 80g dry breadcrumbs (we use panko)
- 4 tablespoons mayonnaise
- 1 lemon
- 6 quails eggs
- Hand full of mixed micro salad leaves or cress
- Sea salt and freshly cracked black pepper
- Rapeseed oil
First prepare the poached haddock: Place the haddock in a medium size saucepan, add the milk, bay leaf, crushed peppercorns and coriander seeds. Cover the pan with a lid and over low heat bring the milk to a gentle simmer for 2 minutes, remove the pan from the heat and set aside to covered with a lid for 8 minutes. Drain the fish from the milk, remove the skin and bones and flake the meat and refrigerate. Pass the milk through a fine sieve and measure 200ml for the rice.
Cook the rice: Heat a medium size saucepan over medium heat with the butter, once melted add the shallots , 1 teaspoon of ras-el-hanout and 1/2 teaspoon of curry powder with a pinch of seasoning and cover the pan with a lid to sweat the shallots for 3 minutes, stir and add the rice, cook for a further 3 minutes, stir to toast the rice. Increase the heat and deglaze the pan with the wine, stir and cook for 3 minutes without the lid. Mix the 200ml retained milk and stock and then add ladles of this mix to the rice whilst cooking, stir well after each addition and only add more after the first ladle is complete absorbed. Cook until all the liquid is absorbed and the rice is cooked. This should take about 18- 20 minutes. Taste and adjust the seasoning if needed, add the zest of the lemon and flake 1/3 of the chilled haddock into the cooked rice. Divide the mixture into 12 even size balls and roll each into the dry breadcrumbs, place on a plate or tray and refrigerated to set completely about, about one hour.
Remove the segments from the lemon and set aside.
While the balls are chilling make the curried mayonnaise, mix the mayonnaise with the remaining 1/2 teaspoon of curry powder and 1 teaspoon of ras-el-hanout, season and squeeze the remaining juice from the lemon after removing the segments. Stir, taste and adjust the seasoning if need, keep refrigerated till needed.
Bring a small saucepan filled with water to the boil over high heat, boil the quails eggs for 2 minutes and 15 seconds, drain and peel.
Cook the kedgeree balls heat a deep-fat fryer filled with oil to manufacturers recommendation to 160C. Fry the balls for 4 - 5 minutes, till golden brown. Mix the remaining poached haddock with the salad leaves and lemon segments. Spoon the mayonnaise on four plates, divide the salad between the four plates, arrange three fried balls per portion on each plate, cut the eggs in half season and place 3 halves on each plate and drizzle a bit of rapeseed oil over and serve.
Serve 4 as starter or 2 as a light lunch