This tricked up kedgeree was a finalist in Great British Menu series 4
For the rice:
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:
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:
Deep- fry parsley at 180oC for 30 seconds then drain on kitchen paper and season lightly, ready to serve
For the quails eggs:
Boil for 1¾ minutes, cool in ice water immediately and peel once cool
For the parsley sauce:
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).
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.
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
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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