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This tricked up kedgeree was a finalist in Great British Menu series 4


  • For the rice

  • For the haddock

  • For the curry sauce

  • For the parsley sauce


  • For the rice:

  • 1.

    Chop & sweat the shallots, add turmeric, cardamom and curry powder. Add rice and lime zest and cover with fish stock, and cook for 10 minutes. Finish with butter and a small amount of chopped parsley (reserve remainder for parsley sauce).

  • For the haddock:

  • 1.

    Poach in milk until haddock is just cooked in centre, then remove from milk and flake once cooked, discarding the skin.

  • For the parsley garnish:

  • 1.

    Deep- fry parsley at 180oC for 30 seconds then drain on kitchen paper and season lightly, ready to serve

  • For the quails eggs:

  • 1.

    Boil for 1¾ minutes, cool in ice water immediately and peel once cool

  • For the parsley sauce:

  • 1.

    Make parsley chlorophyll by placing parsley in a blender with a little water, blend until smooth then pass through a fine sieve reserving the liquid (chlorophyll).

  • 2.

    In a frying pan sauté shallots until soft, then add the fish stock and Noilly Prat, reduce until dry. Add whipping cream then cook gently until thick. Add butter and chlorophyll.

  • To serve:

  • 1.

    Place the cooked rice with the flaked haddock in the centre of the plate. Cut the Quails’ eggs in half (3 ½ per portion), arrange around the plate and lay the crisp parsley on top of rice

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